I promise you google, I’ve got this one.
I’m definitely eating some mighty scrumptious QUINOA! I’m a huge fan of these little guys, which (fun fact number two for ya) are actually seeds!
Besides being incredibly good for you, I find that quinoa has several other really great qualities. It is very simple to make and can absorb pretty much any flavor you wish to pair it with. For instance, it can take on bold flavors like chili, or it can go in the complete opposite direction. Like in the toasted sesame direction!
You heard me. Toasted quinoa. Toasted sesame. All in the same bowl.
Which, if you have never had anything with toasted sesame oil or seeds, you have been missing OUT! This is one of my favorite flavors. Its bold and rich, dark and nutty, but light enough that it does not overpower other ingredients.
And that is exactly how I would describe this dish as a whole, dynamic yet light and extremely flavorful! It is absolutely perfect for a week night dinner anytime of the year.
Did you guys know you could roast frozen corn? Yea, you can! And its ridiculous. If you love corn, like I do. Or even half as much as I do (see: here), then you will go crazy over this. And you might even start putting it in everything. I mean I haven’t done that…not at all…but you might ;)
TOASTED SESAME QUINOA WITH CHICKEN & ROASTED CORN
1 cup frozen corn
1 tablespoon of olive oil
salt & pepper
1 cup uncooked quinoa
3 garlic cloves, minced
1/2 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 cups chicken broth
2 boneless skinless chicken breasts, cooked & diced
6 green onions, chopped
2 tablespoons toasted sesame seeds
3 tablespoons olive oil
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
1 tablespoon honey
1/4 teaspoon sriracha
Preheat your oven to broil. Line a baking sheet with non stick foil. Arrange the frozen corn on the baking sheet in a single layer and drizzle with a oil and sprinkle with salt and pepper. Place under the broiler for about 5-10 minutes, until the corn gets slightly browned and crispy. Set aside
Heat a small pot over medium heat and add sesame and olive oil. Stir in garlic and quinoa, then toast for 3-4 minutes, stirring occasionally. Pour in chicken broth and increase heat to high. Bring the quinoa to a boil and then reduce heat to a simmer. Cover and cook for 15 minutes, or until broth is absorbed and quinoa can be fluffed with a fork.
Whisk together sauce ingredients and set aside.
Toss the quinoa with the chicken, green onions, roasted corn, and dressing. Add in sesame seeds and toss once more.
Devour that deliciousness!