4 3-5 ounce chicken breasts, marinated and cooked
1 cup each red, black and white Quinoa, precooked
6-8 fresh artichokes or 2 cups artichoke hearts
1 4 pound bag Mussels, cleaned
4 teaspoons garlic, chopped
2 cups dry white wine
1 cup cherry tomatoes, red & yellow halved
1 cup red onion, finely diced
1 cup Olive Oil
1 cup Marukan seasoned gourmet Rice Vinegar
1 bunch green pencil asparagus, cut on bias
1 bunch tarragon, separated
1 bunch Green onions, chopped
1 bunch chives, chopped
3 teaspoons salt
2 teaspoons freshly ground pepper
1 bunch fresh basil, chopped
1 bunch fresh thyme, stemmed and chopped
1 bunch fresh oregano, stemmed and chopped
Freshly ground pepper
2 tablespoons olive oil
2 garlic cloves, minced
½ cup ponzu
2 tablespoons cooking oil
Method of Preparation:
Cook quinoa according to package directions and set aside to cool.
In a large pot, bring water to a simmer.
Heat a large saucepan over medium heat. Add 2 teaspoons garlic to the hot pan, then stir in the mussels and white wine. Simmer until all the mussel shells open. Remove from heat and let cool just until you can handle them. Remove the mussels from the shells.
Put mussels, vegetables and herbs in a bowl. Add vinegar and let the combination stand for the flavors to marry. Add the quinoa and pour the olive oil in just before serving. Add the chicken and stir to combine, and garnish with shells around the edge, a few tomatoes and chives.
Combine all ingredients in a glass baking dish. Soak chicken breasts in marinade for at least four hours. Remove from marinade and discard the liquid. In a large pan, heat cooking oil over low heat. Cook chicken breasts until cooked through, but not overdone. Remove from pan, let cool slightly and cut into cubes about the size of artichoke hearts.