by Annalise of Completely Delicious
Summer is quickly approaching, and with it the return of my love affair with our grill. During the warm months I try to get away with cooking anything and everything on the grill in order to save using the stove and heating up our house.
Not surprisingly, we also eat a lot of salads in the summertime. But not just your average salads of lettuce topped with veggies – I prefer heartier salads using grains like farro and quinoa. They’re easy to prepare, good for you and help salads make the transition from side dish to main course.
These quinoa bowls are my ideal summer meal. The chicken and corn are grilled and combined with quinoa, red pepper and pine nuts. To finish, I topped them with fresh basil and Wisconsin provolone. Or, you could finish with a sprinkling of the ever-popular parmesan. Perfect for an easy weeknight meal, hearty lunch or side dish at a dinner party or barbeque, these quinoa bowls can be served either warm or cold.
By Annalise of Completely DeliciousServings: 2 as main course, 4 as side dish
Ingredients:2 tablespoons olive oil, divided1 cup uncooked quinoa2 1/2 teaspoons salt, divided
2 cups chicken or vegetable stock
1 pound boneless, skin-on chicken breasts
1/4 teaspoon black pepper
2 ears corn
1 red pepper, stem and seeds removed, chopped
1/4 cup pine nuts, toasted
1/2 cup (4 ounces) Wisconsin provolone cheese, grated
1 small bunch basil, chopped
Warm 1 tablespoon olive oil in small saucepan over medium heat. Add quinoa and 1 teaspoon salt. Stir until combined. Add chicken or vegetable stock and bring to boil. Reduce heat to low. Cook, covered, for 15 minutes. Remove from heat and let sit covered for 5 minutes more. Fluff with fork.
Season chicken breasts with pepper and 1 teaspoon salt. Preheat grill to medium-high. Cook covered, flipping once, until internal temperature reaches 160°F, approximately 12-17 minutes depending on size of chicken breasts. Remove from grill, let cool slightly. Slice into 1/2-inch strips.
While chicken is cooking, brush corn cobs with remaining olive oil and sprinkle with remaining 1/2 teaspoon salt. Place on covered? grill. Cook for 5-7 minutes, rotating every few minutes. Once cooked, let cool slightly, then use a knife to remove corn kernels from cob.
To assemble salad, in large bowl combine quinoa, chicken, corn, red pepper, pine nuts, half of cheese and half of basil. Garnish with remaining cheese and basil. Serve warm or cold.