Mushroom and Asparagus Quinoa Risotto and Cornflake Crusted Chicken

My sister had mentioned this Peruvian restaurant close to where she lives that had a Quinoa risotto on their menu and I was really keen to try it out. I did a search and came across this recipe http://www.heythattastesgood.com/2007/12/quinoa-risotto.html. I also saw this recipe for cornflake crusted chicken that I wanted to try http://www.pbs.org/everydayfood/recipes/cornflake_chicken.html. So thought the Quinoa risotto and Cornflake crusted chicken together would make a nice meal for Friday evening.

The Quinoa risotto was great and flavorful and the chicken was crunchy and delicious! I will make this again, as the chicken is baking you can work on the risotto or take care of other stuff!
















Ingredients (Quinoa Risotto)

1 cup of Quinoa
About a cup of sliced mushrooms
3 or 4 stalks of asparagus chopped into about 3/4 inch pieces
1 small onion chopped coarsely
1 clove of garlic chopped fine
2 tablespoons olive oil
2 teaspoons dried thyme
salt and freshly crushed pepper
2 cups of water
1/2 cup of whole milk
1/2 a cup of shredded Parmesan cheese

Method:

Wash and drain quinoa 2 or 3 times and then toast in a heated pan for about 2 minutes stirring. Remove from pan and set aside. In the same pan, heat oil and cook onions till translucent. Then add garlic and cook for another minute or two. Add mushrooms and asparagus and thyme and stir. Season with salt and pepper. After a minute or so add the quinoa and then the water and milk. Stir together and cook slowly till liquid is almost absorbed. Make sure to stir every few minutes. Stir in cheese to melt soon before serving.

Ingredients (Cornflake Crusted Chicken)

Chicken pieces (I used drumsticks and chicken thighs)
salt and freshly crushed pepper
seasoning of choice (I used Mrs Dash Italian blend)
1 egg beaten with a tablespoon or two of water
About a cup of cornflakes crushed. (I used my bare hands, but in a plastic bag is probably better)
oil for greasing baking tray.

Method:

Pre-heat oven to 350 degrees. Wash chicken and pat dry with a paper towel. Using a knife, cut slits in the drumsticks and using a fork jab the chicken all over. Season with salt, pepper and Mrs Dash on side and then other. Use hand to rub seasonings all over chicken. Next dip each piece of chicken in the egg and then cover with cornflakes and place in baking dish. Bake chicken for about 45 minutes. Serve warm.