MARINATED, GRILLED CHICKEN, QUINOA AND VEGGIES

I found quinoa in the health food/organic section of the grocery store and thought I'd try it because I had heard that it was high in protein but feels like you are eating carbs. (see note below) I looked for a recipe and found one on my favorite site, epicurious.com, made some adjustments and discovered my NEW FAVORITE RECIPE!!!! I couldn't remember when I was as happy with a dish.... hope you enjoy it as much as I did!!

Here is a snippet from wikipedia about the nutritional value of quinoa:
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

1 large onion, roughly chopped
zest from one lime
2" piece of ginger, grated
1/2 cup vegetable oil
1/2 cup fresh lime juice
2 tablespoons soy sauce
4 tablespoons brown sugar
1 1/2 teaspoons salt, plus more to taste
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander

4 boneless, skinless chicken breasts or one whole chicken, cut up and skinned

2 tablespoons vegetable oil
3/4 cup red quinoa
1/4 cup diced onion
1 teaspoon red pepper flakes
1 1/2 cups chicken broth

3 tablespoons vegetable oil
Veggies..... whatever you like or have in the fridge.... But this is what I used
1 cup green beans, cleaned and ends snipped
2 Yellow squash, sliced 1" thick
1 red bell pepper, cored, seeded, and thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 poblano pepper, cored, seeded, and thinly sliced

1/4 cup chopped cilantro

Marinade:
Puree onion, lime zest, ginger, 1/2 cup oil, lime juice, soy, brown sugar, salt, pepper, and coriander in a food processor or blender until smooth. Reserve 1 cup marinade and set aside. Place chicken in a zip top bag and add remaining marinade and chill 1 to 2 hours.

Pre-heat oven to 350 degrees. Place cast iron (or other) skillet over medium high heat. Once warm, add chicken to skillet and brown on all sides, 2-3 minutes per side. Place skillet in pre-heated oven.

Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add onion and red pepper flakes. Stir, then add broth and bring to a boil. Cover, reduce heat and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat and let sit, covered, until ready to serve.

Heat a wok or skillet over medium-high heat. Add 2-3 tablespoons oil to wok. Add veggies to wok (add those that take longer to cook first. If you are using the same veggies that I did, add green beans and cook for 2 minutes, tossing often. Add squash and cook 2 more minutes, tossing often. Add peppers and cook 2 more minutes, tossing. Season with salt and pepper.

To serve, place quinoa and chicken on plate, top with reserved sauce and cilantro. Serve veggies on the side.