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Dr Oz--quinoa tabouli
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| Chicken | |
| 2 skinless, boneless, chicken breasts, cut in half and pounded flat to 1/2-1/4-in thickness | |
| 2 tbsp | olive oil |
| Salt | |
| pepper to taste | |
| Marinade | |
| 8 oz | yogurt |
| 1 tbsp | honey |
| 1/2 tsp | ground ginger |
| Pinch | cumin |
| Juice from 1 | lime |
| 1 tsp | jalapeño, chopped very, very fine |
| 1/2 tsp | kosher salt |
| Directions Combine all ingredients for the marinade together, set aside 1/2 cup and pour the rest of the marinade into a 1 gallon self sealing plastic bag. Place the chicken breasts in the bag for 4 hours to overnight. Remove the chicken from the marinade and gently remove any excess marinade on the chicken breast. Heat a large grill pan on medium heat. Add the oil. When hot, season the chicken breasts and place them in the hot pan, cook until golden brown on both sides, about 4-5 minutes, or until cooked through. Serve with a little reserved yogurt sauce and quinoa "tabuoli." Quinoa "Tabouli" | |
| 1 cup | quinoa, rinsed and drained |
| 1 cup | kale, remove center “rib”, sliced very, very thin (chiffonade) |
| 1/2 cups | fresh chopped Italian parsley |
| 1/4 cup | fresh chopped mint |
| 1/4 cup | scallions, sliced thin |
| 1/2 cup | 1, 4-in diced fresh tomatoes |
| 3 tbsp | extra virgin olive oil |
| Juice from 1 | lemon |
| Salt | |
| pepper | |
Directions
Cook the quinoa according to package instructions. Chill the quinoa.
Combine all ingredients, season to taste.
Copyright 2012 Michelle Bernstein.
Recipe uploaded with Shop'NCook for iPhone.
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