Today I prepared a dish made with quinoa , a plant native to South America , belonging to the family of spinach and beets , ideal for those who follow a gluten-free diet , but above all it is highly digestible.
I’ve cooked with chicken and a piquant sauce , but you can also accompany it with vegetables or with chicken and curry.
And now …LIGHT THE FIRES !
INGREDIENTS:
-80 G of quinoa for person
- About 100g of chicken breast for person , cut into cubes
- Salt to taste
- Dry white wine ½ cup
- Two teaspoons of balsamic vinegar
- For the sauce:
- 100g of sun-dried tomatoes
- A generous handful of almonds
- A generous handful of pitted black olives
- Oil qs
- Pepper to taste
- Sweet paprika to taste
WEAR THE APRON , WASH YOUR HANDS , BEGIN !
- The first thing to do is to rinse a lot quinoa under running water to remove all traces of saponin , which can give a bitter taste
- After having rinsed , let it boil 15 minutes in salted water , drain and set aside
- Now prepare the sauce … blend all ingredients until to obtain a homogeneous mixture
- In a pan after putting a clove of garlic and a sprig of rosemary and crushed with oil, cook for a few seconds and then remove them , you can at this point put to cook the diced chicken , add a couple of teaspoons of balsamic vinegar and when the chicken starts to brown shaded with half a glass of dry white wine, at the end of the cooking , add the hot sauce and served it with quinoa!
Et voilà an innovative and tasting dish!
