Name: Lemony Quinoa with Shiitake, Chicken and Coriander
Yield: Serves 6 Skinny Californians
Cuisine: United States
Ingredients: 350g/12oz quinoa; Small bunch fresh coriander leaves, ripped into shreds; Extra virgin olive oil, to drizzle; 2 organic chicken breasts, cut into 5mm/¼ inch pieces; 3 tablespoons toasted sesame seeds; 110g/4oz shiitake mushrooms, thinly sliced; 2 medium courgettes, cut into 5mm/¼ inch pieces; 1 litre/1¾ pints vegetable or chicken stock; 3 cloves of garlic, minced; Salt and freshly ground black pepper; 1 medium onion, chopped; 2 tablespoons extra virgin olive oil

Preparation info

Serves
6
Skinny Californians

Difficulty
Easy

Appears in

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