How to Cook a Perfect Pot of Quinoa
How to Sear the Perfect Chicken Breast
How to Make Mise en Place Easier
Shop Our Favorite Sheet Pans
How to Clean Your Sheet Pan
How To Cut Kale (Food52)
Featured Partners
Twin Organics
Northfield, MN
Twin Organics is a certified organic vegetable farm run by brothers Jacob and Andrew Helling. Twin Organics' first belief is in cultivating healthy soil and using sustainable farming practices. They start by growing high quality plants in their greenhouses which are eventually transplanted to rich, organic soil that has been carefully cultivated over multiple growing seasons. This ensures Twin Organics' produce is premium quality. Since 2014, Twin Organics is your source for local, certified organic vegetables that have been grown and harvested with care.
Make it at Home
Cooking Terms
Floret
literally a small flower, but usually refers to the individual true flowers clustered within
Aromatic
Using heat to release a pleasant and distinctive smell.
Shimmering
A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.
Sear
To cook the surface of meat very quickly with intense heat.
Ingredients
Sweet potato
Quinoa blend
Almonds
Kale
Garlic
Broccoli
Red Wine Vinegar
Chicken breasts
Parmesan
You Supply

Salt
Pepper
Oil

Medium skillet

Foil-lined baking sheet

Medium pot with lid

Medium mixing bowl

Food processor or blender, if available

Step-by-Step Instructions
1
MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Peel sweet potato; discard peel and dice into ½" cubes. Cut broccoli into florets. Remove kale leaves from tough stem; discard stem and cut into 1" pieces. Remove chicken breasts from package; rinse and pat dry.

2
COOK QUINOA

In a medium pot, heat 1 Tbsp. oil over high heat until shimmering. Add quinoa blend and sauté until lightly toasted and aromatic, 1-2 min. Add 1¼ cups water and a generous pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until quinoa blend is fluffy and tender and water is absorbed, 15-20 min. Fluff with a fork. While quinoa is cooking, proceed with step #3.

3
ROAST VEGETABLES

Place sweet potato, 1 tsp. oil and a pinch of salt and pepper on foil-lined baking sheet. Toss using both hands to coat. Place in oven and bake 8-10 min. While sweet potatoes are baking, place broccoli in a medium bowl and toss with another 1 tsp oil and a pinch of salt and pepper. Remove sweet potatoes from oven; turn and add broccoli to baking sheet. Bake 10 min longer until broccoli is lightly charred and sweet potatoes are soft.

4
MAKE PESTO

Place ¾ kale, Parmesan, red wine vinegar, garlic, 4 Tbsp. oil, 3 Tbsp. water, almonds, and a pinch of salt and pepper in food processor or blender. Pulse 30-60 sec until incorporated and creamy. If the pesto is still grainy, add more water (1 Tbsp. at a time) and pulse until smooth.

No blender? No problem! Simply mince garlic, almonds, kale and Parmesan until fine. Place minced ingredients in medium bowl, add red wine vinegar, 4 Tbsp. oil, 2 Tbsp. water and a pinch of salt and pepper. Mix using a whisk until incorporated and allow to sit for 10 min. It may look a little different but it will taste just as good!

5
SEAR CHICKEN

Heat 1 Tbsp. oil in medium sauté pan or skillet over medium heat until shimmering. Season chicken with a pinch of salt and pepper. When pan is hot, add chicken and sear 5-6 min per side until golden brown and fully cooked.

The USDA recommends cooking poultry to an internal temperature of 165˚F.

6
PLATE YOUR DISH

Divide quinoa, chicken, sweet potatoes, remaining kale and broccoli between two bowls. Serve with plenty of kale pesto. Enjoy!