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
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
9000 Executive Park Drive
Building D Suite 300
Knoxville, TN 37923