Quinoa Salad and Moroccan Chicken

Dish - Everyday Dish - - Mains -

Put the quinoa in a fine sieve and rinse un­der cold wa­ter.

Place in a medium saucepan with the wa­ter and bring to the boil. Sim­mer for about 10 min­utes un­til ten­der but still with a lit­tle bite. Drain and rinse un­der cold wa­ter then drain again. Place in a large bowl.

Whisk the oil, vine­gar, gar­lic and spices to­gether and sea­son. Toss through the quinoa and then fold through all the re­main­ing in­gre­di­ents.

Chicken: Sprin­kle the chicken with the sea­son­ing. Cook on a pre­heated bar­be­cue or heat a lit­tle olive oil in a sauté pan and cook both sides un­til cooked through. Trans­fer to a plate and rest for a few min­utes.

To serve: Slice the chicken and serve along­side the quinoa salad and a spoon­ful of the cot­tage cheese. Spoon over the rest­ing juices along with a driz­zle of olive oil and a grind of pep­per. Serves 4

Quinoa makes a great base for sal­ads and loves a good gutsy dress­ing. A per­fect weeknight meal – quick to pre­pare and packed with flavour.

Quinoa: see Glos­sary page 138

LE­MON AND BASIL CHICKEN WITH STRING BEANS AND ZUC­CHINI [ recipe pre­vi­ous page] FREEKEH, SMOKED CHICKEN AND AR­TI­CHOKE SALAD [ recipe next page]

GF FALAFEL CHICKEN SCHNITZEL

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