Quinoa Paella with Chicken and Sausage

Quinoa Paella with Chicken and Sausage
They say quinoa is a super-food due to its unique high protein content. Regardless, it’s delicious – and this recipe is really an incredible way to prepare it. A play on a classic Spanish paella, it is really easy to make and takes minimal preparation time. With chicken and sausage it’s a meal in a bowl and the richly flavoured sauce will keep them coming back for more. Definitely adding this one to my favourites list!

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Quinoa Paella with Chicken and Sausage
Adapted from Lorna Sass
Serves: 4

Quinoa Paella with Chicken & Sausage

Ingredients:
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
Salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon Spanish Smoked Paprika
1 clove garlic, minced
1/2 teaspoon red pepper flakes
3.5 cups chicken broth
1 tablespoon tomato paste
2 cups quinoa
1/2 cup Merguez sausage, sliced
1/2 cup roasted red peppers, julienned
3 tablespoons parsley, chopped

Preparation:

  1. Season chicken with salt and pepper. In a deep sauté pan heat the oil over High heat. Brown the chicken, using tongs to turn, about 2 minutes per side. Transfer to a plate.
  2. Turn off heat and let pan cool for a moment. Stir in the paprika, garlic and red pepper flakes into the hot oil in the pot.
  3. Stir the broth into the pot, making sure to deglaze the pan. Blend in the tomato paste and bring to a boil over High heat. Stir in the quinoa and sausage. Cover and reduce heat to Medium. Cook for 12 minutes.
  4. Add salt to taste. Stir in chicken. Cover and cook over Low heat until quinoa is done  and the chicken should be cooked through. This should take 2-3 minutes. If the mix seems dry, add a bit more broth to the pan.
  5. Stir in the roasted peppers. Cover and let sit for 1 minute. Stir in parsley just before serving.

Chili & Lime Halibut over Bok Choy and Umami Pasta

Chili & Lime Halibut over Bok Choy and Umami Pasta

I love finding new flavours as inspiration in the kitchen. When President’s Choice asked me to take some of their new PC Black Label products for a taste test I was definitely intrigued.

The PC Black Label product line features artisinal fine foods sourced the world over. A really great way to upscale your home cooked meals with some international flavours .

In the recipe below I used their Fiorelli authentic italian pasta, Taste #5 Umami Paste and Lime & Chili Marinade to throw together a delicious lunch for my co-workers.

Chili & Lime Halibut over Bok Choy and Umami Pasta Ingredients

 

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Chili & Lime Halibut over Bok Choy and Umami Pasta

Serves: 4

Ingredients:

4 fresh halibut steaks
1/2 cup PC Lime & Chili Marinade
1 package PC Fiorelli authentic italian pasta
4 small bok choy, chopped
1/2 cup chantrelle mushrooms, sliced thin
Salt & pepper, to taste
2 tablespoons PC Taste #5 Umami Paste

Preparation:

  1. Place halibut in a resealable bag and pour in marinade. Seal and refrigerate for 1 hour.
  2. Preheat oven to 350F. Place halibut on a roasting pan and cook 20 to 25 minutes until done.
  3. Cook pasta in a large pot of boiling boiling water until cooked al dente, about 8 to 10 minutes. Drain.
  4. Heat a large pan over Medium heat and add 1 tablespoon vegetable oil. Add in bok choy and season with salt and pepper. Stir fry until softened, about 4 minutes, then remove from pan and set aside.
  5. Heat 1 tablespoon vegetable oil in the pan. Add sliced mushrooms and cook until softened, about 3 minutes. In a large bowl mix together pasta, mushrooms and Umami paste.
  6. Serve pasta topped with bok choy and halibut.

Bone-In Ribeye Steaks with Cabernet Sauce

Bone-In Ribeye Steaks with Cabernet Sauce

I’ve got a soft spot for rib steaks – it would be really hard to find a recipe that I wouldn’t like. However, this recipe combines my passion for ribeyes with my love of Cabernets. A beautifully marbled thick steak drizzled with a delicious reduction – it doesn’t get any better than this!
Bone-In Ribeye Steaks with Cabernet Sauce Ingredients

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Bone-In Ribeye Steaks with Cabernet Sauce

Serves: 4

Ingredients:

4 ribeye steaks, bone-in, each 1 1/2 inches thick
Salt
Freshly ground black pepper
1 cup Cabernet Sauvignon
2 tablespoons minced onion
1/2 teaspoon dried thyme leaves
1 cup beef broth
2 tablespoons unsalted butter or margarine

Preparation:

  1. Heat both sides of the grill over High heat. Preheat to ~600 degrees F.
  2. Meanwhile, make the Cabernet Sauce: In a saucepan, bring the wine, onion, and thyme to a boil. Reduce the heat to a simmer and cook until only 1/3 cup remains, about 15 mins. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter or margarine. Season to taste with salt and pepper.
  3. Turn one side of the grill down to Low for later use. Season steaks with salt and pepper, to taste. Grill, covered, for 4 minutes on High, flipping once.
  4. Move the steaks to the Low heated side of the grill and grill covered for another 4 minutes, flipping once.
  5. Remove the steaks from the grill and allow to rest for a few minutes. Serve with Cabernet sauce.
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