2 cups quinoa, rinsed
4 cups chicken stock
1 cup chicken, diced
1 cup snap peas, blanched
1 cup pencil asparagus, blanched
¼ cup celery, diced
¼ cup red onion or shallots, diced
½ cup roasted red pepper, diced
½ cup fresh basil, chopped (You can substitute for one tablespoon of basil paste.)
1 teaspoon fresh lemon zest
Salt and pepper, to taste
1. Pull and dice cooked chicken meat.
2. Place all prepared vegetables in large bowl with the chicken.
3. Bring chicken stock to a simmer and add rinsed quinoa. Lower heat and simmer until stock is boiled away.
4. Flake quinoa with a fork into bowl with vegetables and chicken.
5. Add lemon zest and basil. Then season with salt and pepper
Brian Dorick, Virtual Cooking Coach
Growing up in a home where dinner was on the table every night and food was celebrated with every holiday, Brian grew an appreciation for cooking and the bridge it builds between food and family. Upon graduating from the Culinary Institute of America in 1992, Brian honed his skills over the last 25 years within related positions in restaurants, hotels and corporate dining throughout NJ and NYC. Now, with his wife Caroline and three children, he has a new focus on food and enjoys the comfort side of family style cooking. If you’re planning a party—for kids or adults—anytime soon, take a look at Brian’s party packages. His Cooking Parties include a pre-made appetizer as well as a lengthy cooking session with instructions, tips, and top-notch ingredients. For the little ones, Brian’s Kids Cooking Academy offers detailed, allergy-friendly cooking instruction for junior chefs.