Citrus Mojo Chicken with Quinoa and Bean Salad

Show/Hide Citrus Mojo Chicken with Quinoa and Bean Salad
Serves 6 | Prep/Cook Time: 55 Min
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Calories
560
Protein
23g
Sodium
740mg
Sat.Fat
305g
Sugar
10g
INGREDIENTS
1 pkg PERDUE® Chicken Drumsticks
1 cup GOYA® Mojo Criollo
1 large orange, zested and juiced (about 1/2 cup juice)
1/2 lb fresh green beans, cut into 1” pieces
1 cup GOYA® Organic Quinoa
1/4 cup GOYA® Extra Virgin Olive Oil
3 tbsp white wine vinegar
1 1/2 tsp GOYA® Sazonador Total
1 tsp sugar
1/4 cup mint leaves, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Red Kidney Beans, rinsed and drained
1 pint yellow or red cherry or grape tomatoes, halved (2 cups)
1/2 cup roasted almonds, chopped and divided
INSTRUCTIONS
Step 2: 
Boil
In a medium saucepan, bring 6 cups of salted water to a boil. Add the green beans and boil until tender-crisp, about 4 minutes. Strain in a colander and rinse under cold water to stop the cooking. Drain well and refrigerate until ready to use. In a medium saucepan, bring 4 cups water to boil. Add the quinoa and simmer, stirring occasionally, until tender, about 10 minutes. Strain and cool completely.
Step 3: 
Grill
Preheat and lightly oil a grill or grill pan over medium heat. Remove the drumsticks from the marinade and drain the excess. Discard the marinade. Place the chicken on the grill and close the cover. Grill, turning frequently, for about 20 minutes, until the drumsticks are golden brown on all sides and the chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 180 degrees F. Transfer to a plate and let rest for 5 minutes
Step 1: 
Marinate
In a gallon sized resealable plastic bag, combine the chicken drumsticks and mojo criollo. Reserve 1 teaspoon of orange zest and then add the rest to the marinade. Toss to coat chicken well. Refrigerate for 2 to 24 hours.
Step 4: 
Serve
In a large bowl, whisk together the olive oil, vinegar, sazonador seasoning, sugar and orange juice until sugar is dissolved. Stir the in the reserved orange zest and mint. Add the kidney beans, tomatoes, ¼ cup of the almonds, green beans and quinoa. Toss to combine. Spoon Quinoa Salad onto a platter and top with remaining ¼ cup roasted almonds. Place the Citrus Grilled Chicken Drumsticks on a serving platter and serve with Almondine Bean and Quinoa Salad.
Perdue