When e-readers were first introduced, I balked. I loved books. Physical books. The pages, the covers, the stacks of them waiting to be read, the shelves filled with books who had all ready given up their adventures. Holding an e-reader sounded so sterile.
But then I got my Kindle and was instantly converted. It was so light and easy to read. I could slip it in my purse, I could read late into the night without a light on. I loved it. Smitten.
So, when cookbooks started popping up as e-books, I again hesitated. A cookbook on a tablet? Where would I write notes? Where would all the lovely food splatter go? But then I tried it, and you know what? It wasn’t half bad. I had my cookbook easily accessible. Propped up on my counter it was actually easier to read than a cookbook laying flat. I’m not completely sold, I still do like my cookbooks in book form, but when my favorite chef in Australia puts out her book as an iBook way before it’s available here in the states, I don’t even blink an eye.
That is how I am bringing you today’s recipe – from Donna Hay’s iBook, Fresh and Light – Donna Hay. It’s a lovely book, filled with gorgeous photos that come alive on my iPad. As usual, Donna Hay does not disappoint.
This dish was easy, perfect for a weeknight. The original recipe calls for green beans, but I had broccoli – so broccoli it was. I omitted the mint and used all parsley just because I wasn’t sure about the broccoli and mint combo.
Quinoa Roasted Chicken with Olive Gremolata
- 1 1/2 cups white quinoa
- 2 2/3 cup chicken stock
- 150 g green beans (about 1/2 pound)
- 4 chicken breasts filets, trimmed
- sea salt and black pepper
- 1 1/2 cups roughly chopped flat leaf parsley
- 1 cup roughly chopped mint leaves
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/2 cup chopped black olives
- 1 tablespoon olive oil
Preheat the oven to 350. Place the quinoa in an ovenproof baking dish. Heat the stock until boiling and pour over the quinoa. Cover and bake for 10 minutes. Stir the quinoa and top with the green beans and the chicken. Sprinkle with the salt and pepper, cover tightly and bake for 25-30 more minutes – or until the quinoa is tender and the chicken is cooked through.
While the chicken is cooking, make the olive gremolata. Mix to combine all of the ingredients.
Divide the chicken and quinoa between serving plates and top with the olive gremolata.
This will be my entry for I Heart Cooking Clubs – Donna Hay!