51 minutes ago
Thursday, February 19, 2015
So here's the story.
I made that easy roasted chicken thigh recipe, you know the one, with the maple syrup vinegar glaze.
I had 4 leftover boneless, skinless cooked thighs.
What to make? I'm tired of fried rice.
I saw Adam's recipe for leftover chicken with quinoa and roasted broccoli and he raved about it, said it was so good, he wants it all the time.
That's a rave.
So I made it too.
I also made Ina's delicious roasted broccoli recipe (which I never had made before), omitting the pine nuts and cheese.
This took leftover chicken to new heights!
Husband raved and I loved having yet another leftover day with quinoa salad for lunch!
The crispy bits of garlic in the roasted broccoli are the best part here.
Quinoa w/ Leftover Chicken & Roasted Broccoli: (adapted from Amateur Gourmet)
1-2 cups of cooked quinoa
leftover roast chicken (I used 4 cooked chicken thighs)
2 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp your favorite mustard (I used grainy Dijon)
2 garlic cloves, grated on a microplane zester
sea salt & pepper
Roasted Broccoli (adapted from Barefoot Contessa)
1 head of broccoli, cut into florets
4 garlic cloves, cut into thick slices
2 tsp lemon zest
2 tbsp lemon juice
Cook the quinoa as per package directions.
I tried Ottolenghi's trick by drying out the quinoa (evaporates the moisture) on a baking sheet after cooking it.
Don't bother. I didn't notice any difference, it's just another pan for you to wash.
Roast the broccoli:
Lay out the florets and garlic on a baking sheet and drizzle with olive oil and kosher salt.
Cook about 25 minutes at 425F until starting to brown and caramelize.
After removing the broccoli from the oven, add the lemon zest and juice to the pan.
Add the quinoa and the broccoli with the cooked chicken in a large bowl.
Pour the dressing over the bowl and taste for seasoning.
This was delish.