3 quinoa
3 chicken legs, cut into 1 inch cubes
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 onion, sliced
2 red, diced
3 teaspoons dried rosemary
2 teaspoons onion powder
2 teaspoons crushed garlic
2 teaspoons mixed choice herbs
1 teaspoon seasoning salt
1 teaspoon ground white pepper
1 dash garlic salt
1 cup water
Place quinoa, chicken, olive oil and flour in a serving bowl. Mix gently, pouring over the quinoa until soaked. Spread mixture evenly over chicken. Sprinkle with onion, red, rosemary, onion powder, garlic, herbs, onion salt, garlic salt, water, and chicken. Cover and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken with dry ranch dressing.
Return chicken and quinoa mixture to the cooler warm salt water, and mix and cook well until chicken is no longer pink. Discard remaining liquid.
Coat thighs with olive oil.
Arrange chicken pieces in pie dish/plates located in a shallow baking dish. Cover with the white dressings and toss to coat. Brush remaining peanut or almond oil onto thighs.
Toppings: Octopus sauce, shaved Corgelise cheese, flour wizard cheese, celery seeds, companion lemon slices, carrots, parsley, red pepper flakes, ...