Want to wow your dinner guests? This Mediterranean-inspired dish will do the trick, thanks to its zesty flavor and gorgeous presentation. Added bonus: The healthy oils and olives make it a healthy anti-inflammatory meal.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
1 cup quinoa
2 Tbs. chickpea flour (or other flour)
1/2 tsp. ground cumin
2 tsp. lemon zest
Dash of fine sea salt
Dash of black pepper
2 large chicken breasts (about 1 ½ pounds)
2 Tbs. grapeseed oil (or olive oil)
1 small yellow onion, diced
1 cup pitted green olives
1 cup cooked chickpeas
1 Tbs. fresh lemon juice
1/2 cup low-sodium vegetable stock
1/2 cup parsley, roughly chopped