3 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced
1/2 medium red onion, finely chopped
2 medium carrots, halved lengthwise and sliced crosswise into half-moons
2 teaspoons ground cumin
1 tablespoon plus 1 teaspoon sherry vinegar
2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
2 tablespoons small mint leaves
How to Make It
Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the 3 tablespoons of olive oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. Stir in the quinoa and vinegar and season with salt and pepper.
Light a grill. Drizzle the chicken with olive oil and thread onto 4 skewers. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.
Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.
Spiced, black cherry–inflected Pinot Noir.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.