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Ingredients:
4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
18 ounces sliced raw chicken breast
1 1/3 cups quinoa, rinsed
2 2/3 cups low sodium chicken broth
2 ½ cups sliced mushrooms
1 cup julienne cut red onion
1 cup shelled fresh green peas or frozen, thawed
2 oz. white wine
1/3 cup chopped fresh chives
1/4 cup finely grated Parmesan cheese
Directions:
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; add to chicken, marinate for at least 2 hours. Heat 1 tablespoon oil in a sauté pan over medium heat, bring chicken broth to a boil over medium high heat and add quinoa. Cook until all liquid is absorbed and quinoa is fully cooked. About 12 minutes.
Heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat, sauté chicken until ¾ done. Add mushrooms, red onion, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Deglaze with wine. Add quinoa, chives and cheese; toss, season with salt and pepper.
Presented by: Chef Mark McKinney
Servings: 6
