Lemony Quinoa with Shiitake, Chicken and Coriander

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Preparation info

  • Serves

    6

    Skinny Californians
    • Difficulty

      Easy

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

The oh so beautiful and talented Domenica Catelli — founder, chef and patron of Catelli’s in Geyserville, a little wine country town just north of San Francisco — introduced me to this recipe. It’s delicious and soothing in a soft, nutty, couscous-esque way and couldn’t be easier to prepare.

Ingredients

  • 350g/12oz quinoa
  • 2 tablespoons extra virgin olive oil

Method

Toast the quinoa in a dry pan, then rinse it under running water and drain. Heat the oil in a medium pan, then add the onions and garlic and sauté for 1 minute. Add the shiitake mushrooms and cook for a few minutes more.

Add the quinoa and the chicken, season with a pinch of salt and some fre