scallion-cilantro quinoa with pulled chicken


No secret — I love scallions. Love them chopped in with ginger, love them braised with lemons, love them any capacity.

So when I found Jessica’s recipe for Toasted Sesame Quinoa with Chicken on her blog (How Sweet It Is — one of my faves), I knew I had to make it.

I made a few alterations based on my tastes (CILANTRO!!!) and pantry stock but it was just deeeee-licious.

scallion sesame quinoa

Scallion-cilantro quinoa with pulled chicken
adapted from How Sweet It Is

3 chicken breasts, poached and pulled (I use this method sans the bay leaf)
1 cup quinoa, rised
1/2 cup shelled edamame
3 Tbs. EVOO
2 Tbs. toasted sesame oil
2 tsp. sweet soy sauce
2 tsp. seasoned rice wine vinegar
9 scallions
a handful of cilantro, chopped

Cook quinoa according to package instructions in well-salted water.
Put 6 of your scallions a food processor and finely chop. Add cilantro, chop. Thinly slice the rest of your scallions into rounds.
Mix scallions, edamame, quinoa, and chicken in a large bowl.
Whisk oils, soy sauce, and rice wine vinegar. Pour over and mix well.
Allow to sit for at least 20 minutes so flavors meld before serving.

About Rachel Raczka
This entry was posted in food, recipes, summer 2012. Bookmark the permalink.

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