Lemony Quinoa with Shiitake, Chicken and Coriander


Preparation info

  • Difficulty


  • Serves


    Skinny Californians

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.


  • 350g/12oz quinoa
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 110g/4oz shiitake mushrooms, thinly sliced
  • 2 organic chicken breasts, cut into 5mm/¼ inch pieces
  • Salt and freshly ground black pepper
  • 1 litre/ pints vegetable or chicken stock
  • 2 medium courgettes, cut into 5mm/¼ inch pieces
  • Juice of 2 lemons
  • 3 tablespoons toasted sesame seeds
  • Small bunch fresh coriander leaves, ripped into shreds
  • Extra virgin olive oil, to drizzle


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 freshly ground black pepper, and add the stock. Bring to the boil, cover the pan, then reduce the heat to low and cook for 15 minutes, until the ingredients are well combined and the chicken is cooked through.

Remove the lid, and add the courgettes, lemon juice, sesame seeds and three-quarters of the coriander. Turn off the heat underneath the pan, replace the lid on top and leave for 2 minutes more.

Finish with the remaining coriander and a drizzle of good olive oil, and season with salt and pepper.