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Chicken Quinoa Salad with Pomegranate and Fresh Herbs
Quinoa is the new kid on the block and this recipe is just perfect!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
Ingredients
Quinoa
1 C (250 ml) quinoa
2 C (500 ml) weak chicken stock
4 free-range chicken breast fillets
1 Tbsp (15 ml) olive oil
juice of ½ lemon
½ tsp (2.5 ml) smoked paprika
salt and pepper
Salad
1 small cucumber, seeded and cubed
1 bunch spring onions, thinly sliced
a handful each of flat-leaf parsley, mint and coriander
½ C (125 ml) pomegranate seeds
juice of 1 lemon
3 Tbsp (45 ml) olive oil
½ tsp (2.5 ml) ground cumin
1 fat clove garlic, crushed
Yoghurt dressing
1 C (250 ml) Greek-style yoghurt
juice of ½ lemon
3 Tbsp (45 ml) finely chopped parsley
1 tsp (5 ml) smoked paprika
1 clove garlic, crushed
Method
Bring the quinoa and stock to a gentle simmer and cook, covered, for about 12 minutes or until the liquid cooks away and the quinoa is tender. Place into a mixing bowl, fluff up with a fork and keep to one side to cool.
Rub the chicken with the oil, lemon juice, smoked paprika and seasoning. Heat a griddle pan and grill the breasts for about 6 minutes a side. Remove from the pan and cover tightly with foil. When cool, thinly slice the chicken breasts.
Once the quinoa is cool enough, add the salad ingredients, including the lemon juice, olive oil, cumin and garlic. Mix until well combined and check seasoning.
Combine all the yoghurt dressing ingredients.
Place the quinoa salad on a serving platter and top with sliced chicken and yoghurt dressing.
