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Chicken with orange salsa and quinoa

December 5, 2010

I woke up this morning feeling great!  Ever have those mornings?  Maybe you have a lot of them.  Maybe you’re a morning person.

I am not a morning person (my family will attest).  This morning, I felt like a morning person. I want to be one of those all the time now.  Except tomorrow morning, cause tomorrow morning I’m going to awaken to a very very sore calf and it might be hard to change right away.

While running at a decent pace on the treadmill, almost at 2.5 km, someone snuck up behind me and stabbed my left calf.  Or maybe I pulled something.   Whatever…it hurt.     Now I’m limping around the kitchen feeling sorry for myself.  I’m thinking….why is it that just when you think you’ve got ur groove on, as the old saying goes…someone throws you a curveball?

I think I know why.  So that you stay grateful.  We forget to stay grateful and I’m guilty as charged.

Lock me up.

Last week Steve had his physio appointment for his hand at the hospital.  To get there we had to pass through the spinal cord injury ward.

I am thankful.  Even if it has nothing to do with chicken 

Chicken with orange salsa and quinoa

First, the chicken

4 large skinless, boneless chicken breasts

2 tbsp dried coriander

2 tsp sea salt

1 tsp pepper

1 tsp chili powder

1 tsp dried garlic

1 tsp dried onion powder

Mix all your spices together and rub into the chicken breasts.  Let this sit in the fridge until ready to cook.  I would let it sit for at least an hour.  Then either grill, roast or bbq (I bbq’d).  Yes it does seem like a lot of spice but trust works.

Orange salsa

4 small to medium oranges peeled (including pith) and chopped into small pieces

2 hot chili peppers (these babies make the salsa for me)

As far as I’m concerned, nothing is prettier to photograph then chili peppers.

1 small bunch of fresh coriander finely chopped

2 cloves of garlic minced

1/2 red onion diced (I would have used a whole one but it’s all I had)

1 tsp salt

the juice of 1 lime

Mix all of your salsa ingredients together and set aside for flavors to come together.


1 cup black quinoa (can use white but I thought black would look nice beside the oranges)

1 tbsp olive oil

1 cup chicken stock

Keep your quinoa simple since there is so much flavor that is going to come from the dry rubbed chicken and from the salsa.   Add oil to a small sauce pan.  When it’s hot add the quinoa and dry roast until quinoa smells nutty  (be careful because you can’t see the grains getting darker since they’re black).   Add 1 cup of chicken broth (or water) and gently simmer until grains begin to open and soften.  This does take longer with the black quinoa so just add more water if grains are not softening.

I forgot how yummy salsa is with chicken.  Did you know that salsa can be made with pretty much any fruit in season?  Stay posted and I’ll prove it!

What are you grateful for?

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