I just modified one of my favorite recipes from before I started eating gluten free. I changed out the grain with a mixture of quinoa and anellini. The anellini pasta I used is from Schar. It is a small round pasta made from corn flour, rice flour and pea protein. This dish can be served warm as a main or side dish, but I prefer it cold like a summer salad.
Chicken with Quinoa and Anellini
1 cup chicken broth/stock
1/2 cup quinoa
3/4 cup anellini
1 large chicken breast cooked and cubed
1/2 cup sliced green onions
1/2 cup diced radishes (red pepper or cherry tomatoes also work well)
1/2 cup cucumber chopped
1/2 cup fresh chopped parsley (or cilantro)
2 Tbs pine nuts
Dressing
1/4 cup white wine vinegar
1 1/2 Tbs olive oil
1 tbs ground cumin
1/2 tsp salt
1/8 tsp black pepper
1 garlic clove crushed
Cook the quinoa in the chicken broth/stock. Boil the anellini per package instruction. Fluff the quinoa and anellini together. Add in the chicken, and veggies. In as separate bowl whisk the dressing together. Drizzle the dressing on the quinoa mixture to combine. Top with pine nuts just prior to serving.
No comments:
Post a Comment