Pheasant with Quinoa

Name: Pheasant with Quinoa
Yield: 4
Ingredients: For the quinoa; 1 1/2 cups of quinoa; 2 cups of water; 1/2 teaspoon of salt; 2 finely chopped scallions; 1 tablespoon of butter; 1 diced tomato; 3 tablespoons of finely chopped parsley; For the pheasant; 4 pheasant fillets (120g each); 1 teaspoon of salt; 1 teaspoon of ground black pepper; 1 teaspoon of sweet paprika; 1/2 teaspoon of mustard seeds; Olive oil for brushing; Parsley leaves for garnish

1
For the quinoa
2
1 1/2 cups of quinoa
3
2 cups of water
4
1/2 teaspoon of salt
5
2 finely chopped scallions
6
1 tablespoon of butter
7
1 diced tomato
8
3 tablespoons of finely chopped parsley
9
For the pheasant
10
4 pheasant fillets (120g each)
11
1 teaspoon of salt
12
1 teaspoon of ground black pepper
13
1 teaspoon of sweet paprika
14
1/2 teaspoon of mustard seeds
15
Olive oil for brushing
16
Parsley leaves for garnish

Ingredients

1
For the quinoa
2
1 1/2 cups of quinoa
3
2 cups of water
4
1/2 teaspoon of salt
5
2 finely chopped scallions
6
1 tablespoon of butter
7
1 diced tomato
8
3 tablespoons of finely chopped parsley
9
For the pheasant
10
4 pheasant fillets (120g each)
11
1 teaspoon of salt
12
1 teaspoon of ground black pepper
13
1 teaspoon of sweet paprika
14
1/2 teaspoon of mustard seeds
15
Olive oil for brushing
16
Parsley leaves for garnish

Directions

1
Prepare the quinoa
2
Wash the quinoa and drain
3
In a saucepan, bring the quinoa to a boil with water and salt
4
Reduce heat, cover, and cook for 20 minutes or until almost all liquid is absorbed and the quinoa is tender. Reserve
5
Meanwhile, caramelize the scallions in butter for five minutes or until soft
6
Add the diced tomato, parsley, and reserved quinoa; reserve
7
Prepare the pheasant
8
Season the fillets with salt, black pepper, paprika, and mustard seeds
9
In a greased skillet, cook for five minutes per side or until the meat is tender and golden brown
10
Distribute the quinoa and pheasant between two plates, garnish with parsley, and serve.