Quinoa with Chicken

Quinoa, Cranberry, Lemon and Chicken salad.

Ingredients

• Quinoa, 1 cup
• Chicken Stock , ¼of cube
• Lemon Juice, ¼ cup
• Olive Oil, 2 Tbsp
• Onion, 1 – sliced finely
• Coriander, ½ Tbsp
• Cumin, ½ Tbsp
• Paprika, 1 tsp
• Salt, ½ tsp
• Chicken thighs, 4 cut in strips or left over chicken
• Cranberries, ½ cup
• Rocket Leaves or Baby Spinach

Cook quinoa

1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
4. Add liquid and bring to a boil. Stir in the liquid and the salt or chicken stock (if using) and bring to a rolling boil.
5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
7. After 5 minutes, remove the lid, fluff the quinoa gently with a fork.
8. Once cooled, mix in lemon juice.

Make the rest

1. Heat the oil in a frying pan and add the onion. Cook for 2 or 3 minutes, add the coriander, cumin, paprika and salt. Cook for 2 minutes. Add this to the cooled quinoa and mix well.
2. Heat the second measure of oil in the frying pan. Cook the chicken, seasoning with salt and pepper as you go. Or use cooked chicken and warm in same pan
3. Remove and fold through the quinoa with the cranberries and rocket/spinach.
4. Serve on a platter with a splash of lemon and olive oil.