Moroccan Chicken and Quinoa Salad

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Moroccan Chicken with Quinoa Salad by Sage of Thyme

Total Time: Approximately 2-3 hours.

Moroccan spiced walnut Quinoa salad with dates (Recipe from Fisher Nuts)

1 1/2 cup traditional or pearl quinoa

2 1/4 cups vegetable broth

1 tablespoon tahini sesame paste

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon turmeric

1 1/2 cup Walnut Halves

1/4 cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest

1 tablespoon honey

1 teaspoon minced garlic

1/8 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

3/4 cup coarsely chopped dates

1/2 cup chopped parsley

Chicken

4 (6 oz) boneless skinless chicken breasts

1/4 cup olive oil

2 Tablespoon fresh lemon juice

1 Tablespoon minced garlic (3 cloves)

1 Tablespoon peeled and minced fresh ginger

1 1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon turmeric

1/3 cup chopped fresh cilantro, plus more for serving

Salt and freshly ground black pepper

Pre-heat oven to 375°F (for walnuts). Line a baking sheet with parchment paper and spray with non-stick cooking spray.

Step 1: Use a meat tenderizer to pound your chicken breast until it's even.

Step 2: In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper.

Step 3: Place chicken in a gallon size resealable bag or plastic container. Pour your marinade over the chicken and use your hands to make sure all of the chicken is covered in marinade.

Step 4:Transfer to refrigerator and allow to marinate at least 2 hours (I did mines overnight).

Step 5: Preheat a grill over medium-high heat to about 425 degrees.

Step 6: Grill chicken until center registers 165 degrees Fahrenheit on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.

Step 7: Transfer to plate then cover and keep warm while you prepare your quinoa.

Step 8: Place quinoa and broth in a medium saucepan and bring to a boil over medium-high heat; cover, reduce heat to medium-low and simmer until quinoa is tender and liquid has been absorbed (about 15 to 20 minutes); set aside to cool.

Step 9: Meanwhile, in a separate bowl, combine tahini, coriander, cumin and turmeric; stir in walnuts. Place walnuts on the prepared baking sheet and roast for 5-8 minutes. Remove from oven to cool. Reserve 4 walnut halves for garnish and coarsely chop remaining walnuts; set aside.

Step 10: Whisk olive oil, apple cider vinegar, orange juice, orange zest, honey, garlic and peppers until well blended. Stir chopped dates into dressing; set aside.

Step 11: Combine cooled cooked quinoa, roasted chopped walnuts, dressing and chopped parsley in a serving bowl. Mix all ingredients until well combined. Garnish with reserved roasted walnut halves.

Step 12: Enjoy