Hands-On Time: 15 Minutes
Total Preparation Time: 1 Hour 20 Minutes
1. Combine the cilantro, soy sauce, vinegar, vegetable oil, cumin, paprika, oregano, and the desired amount of cayenne in a blender; press in the garlic (about 2 tablespoons) and puree for the marinade. Combine the marinade and the chicken in a resealable plastic bag and set aside at room temperature for 30 minutes, turning the bag once.
Green Sauce: Combine 3 large scallions, trimmed and halved, 1/4 cup sliced Serrano chile with seeds and ribs, 1 tablespoon fresh lemon juice, 2 oz crumbled goat cheese (1/2 cup), 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup half-andhalf in a blender and puree until smooth.
“Organic red quinoa (pronounced keen-wah) was once called “the gold of the Incas” for increasing the stamina of Incan warriors. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous. Our organic quinoa is grown wild and free of any pesticides and chemicals.
Quinoa, the “mother grain,” is an extremely nutritious seed. It has a protein value that is extremely high (12-18%) and the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Because of this, it takes less quinoa protein to meet one’s protein need than wheat protein. Quinoa is easy to digest and naturally contains no gluten. It is also a good source of dietary fiber, phosphorous, magnesium, and iron.
It is extremely easy to cook. Our quinoa comes pre-rinsed with all saponin removed. It can be used as is, with no rinsing or cleaning required. Mix 1 part quinoa to 2 parts water for 15-20 minutes. It is great by itself, mixed with vegetables, in souffles, or in casseroles.
Red and golden quinoa are nutritionally identical. Red makes for a much prettier appearance once cooked.
Store quinoa in sealed plastic or glass containers in a cool, dark, dry cabinet. Quinoa will stay fresh for one year if properly stored.”
Marilyn Laufe Says:
October 31st, 2011 at 12:04 am
I have been a fan of yours for years,and have one of your cookbooks. I was very pleased to see you on TV. Will follow as I can.
Sharon Bennett Says:
July 10th, 2012 at 11:38 pm
I enjoy watching your TV cooking show.
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