AT A GLANCE
"This is a simple salad with odes to the Mayans and Aztecs and their old world grains," says Ward. "The recado [a sauce-like seasoning] is from the Yucatán."
|01||Steam chicken in a steamer over a saucepan of boiling water until cooked through (8-10 minutes; or you can poach the chicken; see note) Set aside to cool slightly, then thinly slice.|
|02||Cook quinoa in a saucepan of boiling salted water until just tender (8-9 minutes; you want the quinoa to be a little bit al dente).|
|03||Meanwhile, for recado verde, process ingredients in a blender to a smooth paste, then season to taste and set aside.|
|04||Rinse onion under cold running water for 5 minutes, drain and place in a bowl with chicken, quinoa and remaining ingredients, toss to combine, season to taste, stir in recado verde and serve.|
Note White malt vinegar is available from select delicatessens; if it isn't available, substitute half apple cider and half malt vinegar. To poach the chicken, place chicken in a saucepan of water, bring to the boil, remove from heat and stand for 10-12 minutes.
TWO BROTHERS GYPSY PEAR CIDER. , suggested by PAUL ARON