Hearty and healthy
Salad packed with goodness and is delicious to boot
THIS hearty chicken and quinoa salad packs a powerful protein punch. This recipe is perfect for a healthy lunch or light dinner.
Poached chicken, broccolini and pesto quinoa (gluten-free)
INGREDIENTS: ◗ 1 cup (200g) quinoa ◗ 1 1⁄2 cups (375ml) chicken-style liquid stock ◗ 4 x 170g chicken breast fillets ◗ 2 tablespoons extra virgin olive oil ◗ cup (35g) pepitas (pumpkin seeds) ◗ 1 tablespoon lemon juice ◗ 1⁄3 cup (90g) gluten-free pesto ◗ 1 bunch broccolini, trimmed, blanched METHOD: Place quinoa and stock in a saucepan over medium heat. Bring to the boil, then cover and simmer for 15 minutes until tender.
Remove from heat and stand, covered, for 5 minutes, then fluff with a fork.
Meanwhile, place chicken in a pan of simmering, salted water. Simmer gently for 5 minutes, then remove from heat, cover and stand for 15-20 minutes until cooked through. Remove from the liquid.
Heat 1 tablespoon of oil in a small pan over high heat.
Add pepitas and season, then cook, stirring, for 1-2 minutes until golden.
Shred the chicken and toss in a large bowl with lemon juice and remaining 1 tablespoon of oil.
Season, then add the remaining ingredients and toss to combine.
Transfer to a platter and serve.