1
In large bowl, whisk together espresso, soy sauce, brown sugar, garlic, hot sauce and 1 tablespoon apple cider vinegar.
2
Rinse chicken tenders and pat dry. Place chicken in large plastic bag with zip lock top; pour marinade over chicken and seal. Turn bag once every 10 minutes. Let chicken marinate 30 minutes to 1 hour.
3
Rinse quinoa and drain thoroughly. Place quinoa in medium sauce pan over high heat; add water and 1 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until all liquid is absorbed, about 12 to 15 minutes. Remove quinoa from heat and set aside to cool.
4
While quinoa is cooking, warm 1 tablespoon oil over medium heat in a large skillet. Add onion and remaining salt to pan; saute until softened, about 3 minutes. Add peppers and stir for an additional minute. Pour remaining apple cider vinegar over mixture; stir to deglaze pan.
5
In large bowl, combine onion and pepper mixture, cooked quinoa, hazelnuts and parsley.
6
Remove chicken from marinade. In large nonstick skillet over medium high heat, warm remaining olive oil. Place chicken tenders in pan and cook, turning, about 3 minutes per side, until fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165°F.
7
Plate quinoa mixture on serving dish. Top with chicken tenders and reserved hazelnuts.
