Gluten-Free Quinoa Granola

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup high-quality maple syrup
  • 3 cups quinoa flakes
  • Pinch of coarse sea salt
  • 1 1/4 cups roughly chopped raw walnuts
  • 3/4 cup roughly chopped dried figs
  • 3/4 cup roughly chopped pitted prunes

PREPARATION

  1. Preheat the oven to 400°F.
  2. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly.
  3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt.
  4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes.
  5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

Makes 12 half-cup servings.

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BBQ Shredded Chicken

8 to 10 servings

3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons salt
Freshly ground black pepper
1 1/2 cups (12 ounces) barbecue sauce, store-bought or homemade, plus more for serving

Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.

In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.

Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.

While you’re shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.

Serve with buns, slaw, avocado, and extra barbecue sauce on the side. Refrigerate for up to 5 days or freeze for up to 3 months.

Slow-cooker instructions: Follow the recipe as written above, but instead of putting the chicken and sauce in the oven, pour it all into a slow cooker. Cook for 5 to 7 hours on LOW. If desired, you can lift out the chicken and reduce the sauce in a separate pan on the stovetop, but this may not be necessary; it simply depends on your preference.

Recipe Cred: The Kitchn

Tri-Color Slaw with Lime Dressing

Serves 8 at least

1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper

Shred the cabbage finely in using a chef’s knife, a mandoline, or a food processor’s shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.

Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).

Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.

Recipe Cred: The Kitchn