Quinoa with Sautéed Chicken & Mush­rooms Served with Avo­cado, Poached Egg and Bal­samic Dress­ing

Wine & Dine Cookbook - - WEEKNIGHT EATS -

Serves 2

A whole­some dish that packs plenty of pro­tein and flavour. The best part? It is quick and easy to pre­pare.

250g quinoa, cooked ac­cord­ing to packet


2 tbsp canola oil

2 pieces of chicken thigh or breast, cut

into strips

1 tbsp chopped gar­lic

4 white but­ton mush­rooms, sliced 1 avo­cado, cubed or sliced

Salt and pep­per, to taste

For the bal­samic dress­ing

2 tbsp sugar

2 tbsp bal­samic vine­gar 150ml olive oil

2 shal­lots, chopped

Salt and pep­per, to taste

For the poached eggs

2 eggs

1 tbsp white vine­gar

1. Pre­pare the bal­samic dress­ing.

Place sugar and bal­samic vine­gar in a blender and blend briefly at slow speed. Pour in olive oil and pulse to emul­sify. Add shal­lots and blend till the in­gre­di­ents are well in­cor­po­rated. Sea­son with salt and pep­per to taste. Set aside.

2. Heat canola oil in a non-stick pan over medium heat. Fry chicken for a few mins, then add gar­lic and mush­rooms. Con­tinue cook­ing till chicken is done. Sea­son with salt and pep­per to taste. Set aside.

3. Pre­pare poached eggs. Fill a small saucepan with water till half full, and bring to the boil. Once the water starts to boil, add white vine­gar and crack eggs into the pan.

4. Cen­tre the egg whites with a spoon and re­move egg when the white is cooked.

5. To serve, ar­range chicken and mush­rooms on top of the cooked quinoa and driz­zle over de­sired amount of bal­samic dress­ing. Top with avo­cado and poached egg.

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