Last night, Dave invited us downstairs to try out his “improvisational” dinner. Using no recipe whatsoever, he basically just put together a whole bunch of things that he thought sounded delicious…
…and it was. Delicious.
For the salad, he tossed together quinoa, chopped red, green & yellow peppers, a finely diced jalapeno, chopped parsley, and golden raisins in a large bowl and then seasoned the mixture generously with curry powder, chili powder, olive oil, lemon juice, red wine vinegar, salt and pepper.
And for the chicken, he marinated skinless, boneless chunks and a diced onion in soy sauce, curry powder, and ginger powder, and then sauteed it with a few minced garlic cloves in some olive oil until cooked through.
I loved how Dave served it, with the chicken and sauce spooned over the quinoa rather than portioned out separately – the ginger-curry sauce on the chicken added a ton of amazing flavor to the salad.
(Apologies for the low-light pictures. The light was low.)
