Serves 4, can be doubled
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups red quinoa
2 1/4 cups chicken or vegetable stock
1/4 cup chopped parsley
1/2 cup pecans, toasted
1 chicken, cut in 1/8’s or chicken pieces or duck breasts
Finely ground pepper
1 tablespoon honey
2 small pears, peeled and diced
2 tablespoons unsalted margarine
1 tablespoons dry sherry or red wine
1 teaspoon chopped rosemary
Preheat the oven to 350°. In a large ovenproof saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Season with salt. Add the quinoa and cook, stirring, until the quinoa is lightly toasted, 2 minutes. Add 2 cups of the stock and bring to a simmer. Cover and bake for about 20 minutes, until all of the liquid is absorbed and the quinoa is tender. Let stand, covered, for 10 minutes, then fluff with a fork and fold in the parsley; keep warm.
Increase the oven temperature to 400°.
Season chicken with salt and pepper. In a large skillet, brown chicken (or duck) skin side down over low heat until golden , about 4 minutes (and 10 minutes for duck). Flip over and add the honey to the pan. Baste with the honey and roast in the oven for 60 minutes, until medium-rare. Transfer to a cutting board and let rest for 10 minutes.
Meanwhile, in the same skillet, cook the pears over moderately high heat, stirring, until golden, 2 minutes. Add the margarine, sherry and remaining 1/4 cup of chicken stock and cook until thickened, stirring to loosen any browned bits, about 3 minutes. Stir in the rosemary.
Thinly slice the chicken or duck breasts crosswise. Spoon the quinoa onto 4 plates and top with the chicken and pecans. Spoon on the pear sauce and serve.