A bitter-tasting compound called saponin coats the outside of quinoa seeds, requiring a quick rinse to remove it.
But check the package: some brands come pre-rinsed, saving you a step.
Reduce heat to maintain a simmer, cover and cook until just tender, about 15 minutes.
Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Remove from heat and fluff with a fork.
Meanwhile, whisk apricot jam, vinegar and cayenne in a medium bowl.
Transfer 3 tablespoons to a small bowl and stir in ginger; set aside.
Stir in the quinoa and cover to keep warm.
Heat oil in a large skillet over medium heat.
Add chicken and sprinkle with the remaining 1/4 teaspoon salt.
Cook, turning occasionally, until well browned on both sides, 6 to 8 minutes total.
Add the reserved jam mixture and reduce heat to medium-low.
Serve the chicken with the quinoa and drizzled with any drippings from the pan.
Tip
Depending on where they come from, dried apricots can taste quite different!
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
