Toasted Sesame Chicken and Quinoa
September 10, 2012 Slowly but surely, I'm coming back to blogging. A new look was just what I needed to jump start this week! I've got a few good recipes to share, and because Fall and Winter are my favorite seasons for cooking - I know there will be plenty more to come.
Until I get a million photos uploaded and edited, I have an awesome recipe to share with you. It's easy and oh so yummy. I love any dish with the word "sesame" in the recipe, and this did not dissapoint.
The glaze on the chicken is almost teriyaki-like, and it compliments the quinoa so well. The sugars in the glaze will get nice and dark on the chicken once it's cooked. Just remember that color=flavor people! Don't forget the scallions, they really cut through the sweet and saltiness of this dish.
This meal comes together in 30 minutes, so it's perfect for a weeknight. Enjoy! 
TOASTED SESAME CHICKEN AND QUINOA
serves 4
Adapted from How Sweet It Is
1 cup uncooked quinoa, rinsed
3 garlic cloves, minced
1/2 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 cups low-sodium chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
6 green onions, sliced
2 tablespoons toasted sesame seeds
dressing
3 tablespoons olive oil
2 tablespoon toasted sesame oil
2 teaspoons low-sodium soy sauce
Heat a saucepan over medium heat and add 1/2 tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside.
Add in chicken, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more.