PINOY READERS

Quinoa Chicken 40 40 2 cups chicken broth 1 cup quinoa 2 teaspoons vegetable oil, or as needed 1/2 onion, chopped 2 cloves garlic, or to taste, minced 1 1/2 pounds ground chicken 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) Directions Add a note Print   Prep 10  m Cook 40  m Ready In 50  m Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes. Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature. WINE RECOMMENDATION: Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes. Try one here for a delightful accompaniment. ingredients 2 pounds vine-ripened tomatoes (about 6), chopped 3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature 1 1/4 cups chopped fresh basil 1/2 cup halved and pitted black olives 4 teaspoons balsamic vinegar 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1 pound spaghetti 1/2 cup olive oil 3 cloves garlic, minced directions In a large glass or stainles...