I have some friends that like to drop sercies in my lap; small tokens from their travels or things they thought I might like to play with in the kitchen. Whether it’s a curry braising sauce, a chili chocolate rub or another specialty item, they all are inspiring and better yet come from friends that support and encourage me. I appreciate that, and all the cheering I receive.
A small container of Coleman’s English Mustard was given to me by my friend Cate, who had just been travelling in England and went to the quaint town of Norwich, where the mustard is produced. It was a special day for her and I love that I, from all the way across the pond, was a small part of it.
Perfect timing too, as I was had just seen this recipe I wanted to try that used mustard. Coleman’s English Mustard is a blend of brown and white mustards, offering some tang and a lot of zip. So I adapted the original recipe, which called for Dijon, a bit to make use of the spicy mustard powder.
Ingredients
- 3/4 cup cooked quinoa
- 4 skinless, boneless chicken breasts (6 oz. each)
- 2 tablespoon Coleman mustard powder
- 2 tablespoon water
- 2 tablespoon olive oil mayonnaise
- 1 ½ teaspoon wild flower honey
- 1 teaspoon chopped fresh thyme, plus more for serving
- Pepper
- Olive oil cooking spray
Direction
Position a rack in the center of the oven; preheat to 300 degrees. Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25 to 30 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet. 
Increase the oven to 425 degrees. In a large bowl, combine the mustard powder, water and mix into a paste. Add the mayonnaise, honey and thyme; season with pepper. Place the chicken into the marinate and coat evenly. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes.
Garnish the chicken with fresh herbs, a cream sauce, or goat cheese crumbles or even follow my lead with grapefruit marmalade. 
Inspiration comes from anywhere you turn; trouble is finding the time to play with everything! Thanks Ms. Cate for the sercy!
Vanilla Lemonade 
tasty, very teasty
So the quinoa is cooked and then toasted? Does it get anything like the fabulous quinoa fries at the FBF Epcot lunch last year? Wowzers! Either way, this sounds amazing. Can’t wait to try quinoa as a crust. Great idea. (I love COleman’s mustard. Hard not to when married to a Brit. Actually, that reminds me. He just came home from a business trip in Hungary with a veriety pack of paprika for me. I’d better get experimenting!).
Hey Ms. Pittman!! Correct cook the quinoa and dry it in a slow oven. The flavor is similar, and I suppose the drying factor. It has a nice, guilt free crunch 🙂 Can’t wait to see you again Lady!