Made maple cider chicken and nutty quinoa for dinner this evening. Healthy and Delicious : )
1 cup dry quinoa
1/2 cup walnut pieces
1 pkg. of skinless, boneless chicken breasts
1/2 tsp salt
1/4 tsp fresh-ground black pepper
1 tbsp. olive oil
1/3 cup chopped parsley
3 tbsp. olive oil
3 tbsp. apple-cider vinegar
2 tbsp. maple syrup
1 tbsp. dijon mustard
1/2 tsp. salt
Cook quinoa according to package directions, about 12mins.
Toast walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2min. Set aside in a medium bowl, season both sides of chicken with 1/2tsp salt and pepper. Add 1tbsp. oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3mins. Reduce heat to medium-low. Flip chicken. Cook covered until golden and cooked through, about 8mins.
Stir walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp, oil with vinegar, maple syrup, dijon and 1/2 tsp. salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.
Scoop quinoa onto plate. lay chicken on quinoa. Drizzle reserved dressing.