Have you had enough of quinoa yet? Good, neither have we. This time, we’ve topped the wholesome grain with pistachio-crusted chicken, a refreshing cucumber and tomato salad, and a bit of jalapeño for good measure. Because if there’s one thing that never gets old, it’s a bright and cheery dish that’s both good and good for you.
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Veggie Stock Concentrate
Preheat oven to 400 degrees. Put stock concentrate, 1 cup water, and a pinch of salt in a small pot. Bring to a boil, then add quinoa. Cover, lower heat, and reduce to a simmer. Cook until tender, about 15 minutes.
Wash and dry all produce. Roughly chop pistachios. Pat chicken dry with a paper towel, then place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake in oven until chicken is no longer pink in center, about 20 minutes.
While chicken cooks, chop cucumber into small cubes. Halve tomatoes. Chop mint leaves until you have 1 TBSP; set aside 1 tsp for garnish. Halve, peel, and finely dice shallot until you have 2 TBSP. Zest lime, then cut into halves. Dice jalapeño, removing ribs and seeds for less heat.
Combine cucumber, tomatoes, 2 tsp mint, diced shallot, lime zest, a squeeze of lime, jalapeño (to taste), and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
When chicken is cooked through, remove from oven and rest 3 minutes before thinly slicing. Once quinoa is done, fluff with a fork and season with salt and pepper. Stir in a drizzle of olive oil and a drizzle of sherry vinegar (to taste).).
Divide quinoa between plates, then top with chicken. Spoon salad on top and garnish with reserved mint.