1.75 - 1.89 L SELECTED VARIETIES
3 for $5.00
SELECTED SIZES, SELECTED VARIETIES
454 g PRODUCT OF MEXICO, No. 1 GRADE
Preheat the oven to 350°F (180°C).
In a frying pan, heat 1 Tbsp. (15 mL) of the oil over medium-high heat and brown the chicken, 3 minutes per side. Remove and place in an oven-proof dish; continue cooking for 25 to 30 minutes.
Meanwhile, in the same pan, add the remaining oil and brown the shallots over medium-high heat for 1 minute. Add the juice, vinegar and tomato paste or coulis, and reduce by half. Coat the legs with the sauce just before serving.
Rinse the quinoa in cold water until the water runs clear. Drain.
In a large pot, bring the broth to a boil over high heat.
Add the quinoa and bring to a boil again. Reduce the heat to low. Cover and cook for 20 minutes, or until the grains are translucent. Transfer the cooked quinoa to a bowl.
In the same pot, cover and sweat the garlic and onion in the oil over medium heat.
Add the vegetables and tomatoes; cover and simmer for 10 minutes.
Add the basil, spices and quinoa, and season to taste.
Arrange on plates, drizzle with the hazelnut oil, and serve immediately.
Tip: As quinoa expands to four times its initial volume, make sure to use a large enough pot
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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