I have to admit, I am not actually the greatest cook. Living for ten years in New York city as a single person did not help in that department, but I am really working to get better and cook for my family as much as possible these days. I am lucky Alex is an excellent cook and inspires me every day. This dish has been my go to for years. I used to make very large batches and freeze the quinoa portion and add it to fresh greens for weeks. I have prettied it up with extra berries to take to parties, and I have toted it around in tupperware for a lunch on the plane. It is the best, and I have never gotten tired of it. Everyone loves it, and it is so healthy. This recipe comes from the book Clean by Dr. Alejandro Junger. Recipe below, if you like
2 cups cooked and cooled quinoa
2 (4 ounce) chicken breast grilled or steamed
¼ cups of currants
¼ cup of chopped almonds
½ cup of diced carrots
¼ cup of chopped mint
¼ cup of scallions, cut thinly diagonally
¼ cup of chopped parsley
4 cups salad greens tossed with 2 tablespoons olive oil
For the dressing:
1 tablespoon of chopped parsely
¼ cup of lime
1 teaspoon of agave nectar
½ teaspoon ground cumin( I use more)
1 teaspoon sea salt
½ cup olive oil
Prepare quinoa according to package directions. Allow to cool.
Cook chicken breasts on the grill or by steaming. To steam them, cook the chicken breasts in ½ inch boiling water in a covered pan for approximately 7 minutes. Slice chicken lengthwise.
In a small bowl, blend together the dressing ingredients. Place all ingredients except chicken and salad greens in a bowl, and toss together with quinoa and dressing. Season to taste with salt and pepper.
Arrange half of the quinoa salad on each plate. Make a bed of mixed greens next to the quinoa and place the sliced chicken on top. Enjoy!
( Photo by Iliana Romero)