Luckily we had the most perfect weather and the best time at the Bercy Picnic organized by Dorian yesterday with food bloggers,husbands,wives,family,friends,readers...
I prepared a seasonal salad with quinoa:Chicken, Zucchini, Apricot and Tagine spiced Quinoa Salad Recipe
1 cup quinoa
2 cups of water
mixed spices for tagine
1/2 cup cilantro, chopped
1/2 red onion, chopped
1 zucchini, diced
6 apricots, diced
1/4 cup fresh lemon juice
Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
While the quinoa is cooking , prepare the chicken. Cut the chicken breast into bite-sized pieces. In a small griddle pan, sauté the onion and spices in a little olive oil. Add the pieces of chicken. Cook both sides. Bake zucchini and apricots in the oven.
Toss the cooked quinoa, zucchini, apricots, cilantro, and chicken. Add fresh lemon juice, season with more salt and pepper to taste. Serve garnished with a bit of cilantro and slivered almonds.