1 cup red quinoa
2 cups chicken broth
1 teaspoon salt
1 tablespoon olive oil
1 onion, chopped
3 – 4 cloves garlic, minced (approx. 2 tablespoons.)
1 lb. boneless, skinless chicken breast, diced
1 teaspoon. crushed red pepper flakes Salt and fresh ground black pepper
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 carrot, peeled and diced
1 celery stalk, diced 1 bunch Tuscan kale, stems removed and leaves thinly sliced
2 tablespoons red wine vinegar
4 tablespoons fresh Italian parsley, chopped
4 tablespoons fresh dill, chopped
4 tablespoons feta cheese, crumbled (optional garnish) Cook the quinoa: Place quinoa, broth and 1 teaspoon salt in saucepan. Bring to a boil. Reduce heat; cover and simmer until all liquid is absorbed. Remove from heat and set aside.
Heat olive oil in large skillet or wok over medium high heat. Add onion and cook, stirring until translucent.
Add garlic and cook 20 seconds. Add chicken, red pepper flakes, a pinch of salt and several grinds of black pepper. Stir fry until chicken is no longer pink.
Add bell peppers, carrot and celery. Stir fry until vegetables begin to soften.
Add kale and stir until it begins to wilt.
Stir in cooked quinoa, vinegar and half of the fresh parsley and half of the fresh dill.
Taste and adjust seasoning. Spoon onto plates and garnish with remaining parsley, dill and feta.
Yield: 4 to 6 servings Chef Marla McGee is a classically trained chef formerly of the Five Crowns in Corona Del Mar. She has been a resident of Fountain Valley for more than
30 years.
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