
Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.
Ingredients (serves 4)
- 1 cup (200g) quinoa (see Notes)
- 1 bunch flat-leaf parsley, leaves picked, finely chopped
- 2 tbs finely chopped mint or coriander
- 8 cherry tomatoes, quartered
- 3 spring onions, thinly sliced
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs lemon juice
- 1 1/2 tsp paprika, plus extra to sprinkle
- 1 tsp ground cumin
- Pinch of cayenne
- 1 tsp caster sugar
- 100g low-fat thick Greek yoghurt
- 1 tbs olive oil
- 4 x 180g chicken breast fillets
Method
Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and sugar, then season.
Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.
Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.
Aku kok bosen ayam....mendingan tempe tahu aja Fen..
BalasHapusMas di sini cari dimana tempe...kagak ada...
BalasHapusDisini ada kadang kala Fen Jum'at aku dapat 2 kotak a 400 gramm...
BalasHapusbesok mau dibuat Tempe Mendoan...tadi hanya masak Steak Turkey....lihat di MP apa di FB..kamu kok belum tidur??