Hiiiiii. It’s me. More Mondays. More quinoa!
I can’t stop making quinoa. We eat a lot of it, and right now it feels perfect for summer. (Full disclosure: I’ve also mixed it with bacon grease, crumbled bacon, stuffed it in portobellos and drizzled balsamic glaze over the whole thing — but this recipe is lighter: summertime quinoa.)
Summertime quinoa is what you eat after swimming until your skin is still damp, sipping lime-spritzed beer, nibbling on broken pieces of a chocolate bar, and watching the women’s gymnastics Olympic trials. And in between bites you wonder:
HOW DO THEY STAY ON THE BALANCE BEAM LIKE THAT?!
It’s an enduring mystery. I know that learning to do it probably doesn’t involve eating a giant chocolate bar at 10PM — I only know that because I was sort of a gymnast once (let’s use that term very loosely). It was fun until a very strict coach forced me down into a straddle split in a way that effectively ended my gymnastics career. That was that.
I’m also pretty sure flipping over your head and landing on a four-inch surface doesn’t come from taking five-hour naps on Saturday afternoons — though I did once enjoy such a nap and it was glorious. I hadn’t napped in years; it might be one of the best naps of my life. Also: yes, I googled “how wide is a balance beam?”
There’s something important to say about this dish: it’s surprisingly satisfying. The quinoa combined with shredded chicken and nutty sesame flavors made a full meal for my husband — which is rare. He would happily eat this as a side alongside grilled meats, but he also accepted it as the main course, which I’ll happily take.
Toasted Sesame Quinoa with Chicken
Serves 4
- 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 tablespoons toasted sesame oil
- 2 teaspoons low-sodium soy sauce
Heat a saucepan over medium heat and add the sesame and olive oils. Add the minced garlic and rinsed quinoa, stirring to coat the grains, and toast for 3–4 minutes, stirring occasionally. Pour in the chicken stock and increase the heat to bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the quinoa can be fluffed with a fork.
While the quinoa cooks, whisk together the dressing ingredients and set aside. When the quinoa is ready, add the shredded chicken, sliced green onions, and dressing, tossing well to combine. Stir in the toasted sesame seeds and toss once more. Serve warm or at room temperature.
Also: have extra chocolate on hand — watching gymnastics is stressful.