Dinner using leftover Quinoa

Tonight’s dinner. I had a lot of leftover Quinoa so I riffed on an NYT recipe.

Recipe 1) Quinoa Tomato and Romano Bean Salad with Sumac and herbs.

The ingredients for the dressing are in the attached photo.

Toast the fennel and coriander seed. Cool then grind, mash or mortar pestle them.

Add the zest and lemon juice to a bowl along with fennel and coriander seed.

Add remaining ingredients then whisk (olive oil, sumac, chilli crisp, cardamon)

I added about 3 cups of cooked quinoa and one can of rinsed Romano beans.

I chopped up 5 small tomatoes (larger than cherry) as well as 4 Persian cucumbers.

Allow to soak up the dressing.

Add the following herbs that are de-stemmed and chopped: 2 small bunches basil, 1 small bunch of mint, 1 medium bunch of coriander. Fold into the quinoa mixture.

Serve on a bed of arugula.

Recipe 2) Dijonnaise chicken
1/2 c mayo (I think you can sub Greek yoghurt)
3/4 c Dijon mustard
5 thyme sprigs worth of fresh leaves
Paprika
5 clove garlic smashed and minced
Black pepper
Salt
Boneless skinless chicken breast

I mixed pastes with the herbs and spices.

Added 1/2 to chicken. Marinated for approx 6 hours.

Grilled on pan on stove. Serve with reserved, un-chickened marinade