In a medium sized sauce pot combine the water and rinsed quinoa. Bring up to a boil, cover and reduce to a simmer. Cook for 10 minutes, then remove the lid and cook for 5 more until all of the water is absorbed. Set aside and fluff once cooled.
While the quinoa cooks, bring a large pot of salted water to a boil. In a large bowl make an ice bath. Blanch the snow peas and asparagus together for 1 – 1 ½ minutes or until tender crisp. Immediately place in the ice bath. Drain and pat dry.
Blanch the romanesco for 2 ½ - 3 minutes or until tender crisp. Immediately place in the ice bath. Drain and pat dry.
Preheat a grill to medium high. Season the pounded out chicken breast with a little EVOO, salt and pepper. Grill 2-3 minutes per side until cooked through. Remove and squeeze over the juice of half a lemon. Let sit and then thinly slice.
While the chicken is cooking make the green sauce. Combine everything in a food processor until smooth. Pour over the cooled quinoa. You want to wait until it cools before adding so the herbs don’t turn brown. Squeeze the other half of the lemon over. Mix and taste for seasoning. Adding more salt or pepper if needed.
To assemble place some of the herbed quinoa in the bottom of a bowl followed by a few slices of chicken. Top with the snow peas, asparagus, romanesco and radish. Squeeze a little lemon juice over the veggies and sprinkle with salt and pepper. Sprinkle with some of the micro greens.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade