Cooking Instructions
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Step 1
Rub the
Chicken Breasts (3)
with the
Garlic (4 cloves)
,
Dried Sage (as needed)
and
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Place in a bowl or baking dish with juice from
Lemons (2)
and
Red Wine Vinegar (45 mL)
. Cover and refrigerate for at least a half-hour​.
Step 3
Place the
Quinoa (125 g)
and
Water (360 mL)
in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. After 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool.
Step 4
When the chicken is ready, grill it until completely cooked through. About 6 minutes each, turning every few minutes for even cooking.
Step 5
Whisk the
Olive Oil (30 mL)
,
Balsamic Vinegar (45 mL)
,
Honey (20 g)
, 1 tablespoon of lemon juice and
Salt (to taste)
and
Ground Black Pepper (to taste)
in a bowl. Stir in the
Scallions (15 g)
to coat them and add flavor.
Step 6
When the chicken is cool enough to handle, chop it into 1-inch cubes.
Step 7
Toss the chicken with quinoa.
Dried Cranberries (90 g)
,
Slivered Almonds (80 g)
, scallion and dressing. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
