Coriander roots is a special ingredient in Thai sauces.
I first read about using the coriander roots to make the paste.
(raak phak chee grathiiam phrik thai ; รากผักชีกระเทียมพริกไทย)

It is pungent, garlicky and sharp all at the same time. It is great for grilled chicken.

For today’s recipe, I decided to change this traditional paste to include ginger and added water and oil to make it more liquid and suitable as a marinade for meats or a dip to grilled meats.

This grilled chicken goes well with any rice or even pasta.
I still have some quinoa so today’s chicken is paired with quinoa instead.

It is pre-rinsed and toasted and only needs 15 minutes to fluff up.

If you are using unwashed quinoa, please soak at least 30 minutes to remove the saponins.
Do not use this soaking liquid.

Saponins are a naturally occurring phytochemical that give unwashed quinoa a bitter taste. Saponins act as the quinoa plant's natural protection from pests, however, the bitter flavor they produce is also a mild digestive irritant.

https://www.healthline.com/health/quinoa-allergy

You can use either water or stock to cook Quinoa.
But today’s star is the chicken and I wanted a clean simpler tasting quinoa to complement the pungent chicken. So I only use plain water.

#summerchallenge2