BAKED CHICKEN OVER QUINOA WITH BALSAMIC GLAZE (SERVES 2)
2 Large chicken breasts, seasoned to taste with salt and pepper.
2 tbsp olive oil
1 cup dried quinoa, rinsed
¼ cup pinola nuts
¼ cup white onion, chopped
2 cups chicken broth
½ cup cooked (canned) black beans (or black soy beans)
¼ cup green onion, chopped
Brown the chicken briefly on each side in iron skillet using 1 tbsp olive oil, and finish cooking in 375 degree oven until done. Set aside. Keep warm. In a saucepan, briefly toast the quinoa grain and pinola nuts over medium heat using 1 tbsp olive oil. Add chicken broth and onion. Bring to boil. Turn down heat and cover. Simmer for 20 minutes, or until broth is almost absorbed. Stir in the beans and leave uncovered for one minute before turning off the heat. Plate the cooked quinoa in divided portions. Place sliced chicken breast over the quinoa and drizzle liberally with balsamic glaze. Garnish by tossing green onion over plate.