chicken, broad bean and quinoa salad

Sunday Tasmanian - Tassie Living - - TASTE -

2 cups ( 380g) cooked quinoa+ 400g chicken breast, cooked and shred­ded 1.2kg broad beans, shelled, blanched and peeled 100g radishes, thinly sliced ¼ cup ( 20g) flaked al­monds, toasted 1 cup flat- leaf pars­ley leaves 1 cup mint leaves sea salt and cracked black pep­per 2 ta­ble­spoons le­mon juice 2 ta­ble­spoons olive oil Place the quinoa, chicken, beans, radish, al­monds, pars­ley, mint, salt and pep­per in a large bowl and toss to com­bine.

Place the le­mon juice and olive oil in a small bowl and whisk to com­bine. Driz­zle over the salad and toss well to com­bine.

Di­vide the salad be­tween four plates to serve.

Serves four. + You’ll need 1 cup ( 200g) un­cooked quinoa to get the 2 cups cooked quinoa re­quired for this salad. Cook ac­cord­ing to the di­rec­tions on the packet.

+ You can use store- bought bar­be­cued chicken or left­over chicken for this recipe.

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