Monday, November 25, 2013

Quinoa Roasted Chicken with Olive Gremolata

Quinoa Roasted Chicken with Olive Gemolata

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

Olive Gremolata

  • 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.

Serves 4


This will be my entry for I Heart Cooking Clubs – Donna Hay!


Rosa's Yummy Yums said...

A scrumptious dish! Refined and healthy.



Joanne said...

It is pretty cool how eBooks have let you access materials from across the globe months sooner than you would have been able to the paper copy! Donna Hay's cookbook sounds lovely, especially if it's full of healthy delicious recipes like this!

~~louise~~ said...

Oh this looks so delicious, Pam.

I haven't embraced ebooks as of yet but perhaps I should reconsider. This dish looks amazing!

Thank you so much for sharing..

sunita rohira said...

Looks very appetising. Fresh and light as Donna Hay puts it. I love carrying my iPad every where I go. It's where I store my books, notes etc. can't imagine being without it.

Unknown said...

Gremolata. Hard to spell. Easy to make. Magic too. GREG

Team Tabby said...

Thanks for the recipe. We've been cooking with quinoa for a while, it is so easy.

We cats will eat it too.


sprinklesandsauce said...

This looks unbelievably healthy and appetizing! Thanks!

Zosia said...

That looks like a delicious dish - that it's quick to make and nutritious too is bonus. But that gremolata looks to be the star; with the black olives, I think it would liven up any dish.

kitchen flavours said...

A delicious meal, and it seems pretty easy to make too!
I have not tried eBooks before. I'm sort of conservative when it comes to things like this! :)

Lea Ann (Cooking On The Ranch) said...

Just stopped in to wish you and your family a Happy Thanksgiving!!!

Michelle said...

Seeing this olive gremolata just tickles me. Earlier in the week I made a Donna Hay dish for next week's IHCC w/ gremolata. I didn't have enough capers, so used some olives instead!

I like your substitution of broccoli and think I would prefer it to the green beans.

Couscous & Consciousness said...

Great looking dish, Pam. I'm totally intrigued by the idea of baking the quinoa - I've never done that, but I love the idea of that. And I'm all over that olive gremolata.

Chef Mireille said...

looks amazing - restaurant quality photo

Deb in Hawaii said...

I love my Kindle but I still feel the need to have my cookbooks. ;-) I am liking the looks of that olive gremolata--I bet it adds a ton of flavor.

Deb in Hawaii said...

I have this one tagged after seeing how good it looked when you and Kim made it! ;-) I love brown butter sauce.

Susan Lindquist said...

This looks so interesting! Quinoa is one seed/grain that I have little experience with. This is a recipe that makes it look so appealing!

Kim said...

I'm starting to come to the conclusion that I love books in any form. This dish looks like a winner, Pam. I love the salty briny flavors of gremolata.

TeaLady said...

Ditto on the readers. I love my kindle but I still love my books and cookbooks more. Although I use my ipad and lapop more in the kitchen than anywhere else.

this chicken looks great. I am just learning to love quinoa and love finding new recipes for it. Thanks for sharing.