Delight in this quinoa and poached chicken salad recipe Posted by Taylah Strauss on 21 February 2022 Quinoa is a delicious grain-like seed that can be used interchangeably with rice and other grains. Known for its health benefits, quinoa is a versatile ingredient, that can be used to complement dishes with its nutty flavour. Have a look at this recipe for quinoa salad, with chickpeas, soybeans and poached chicken. INGREDIENTS Serves four 120g quinoa 2tsp vegetable stock powder, dissolved in 400ml water 3 skinless, boneless chicken breasts 1 x 400g tin chickpeas (organic, if you can), rinsed and drained 50g cashew nuts, roasted 25g pumpkin seeds 15g sesame seeds, roasted 75g frozen soybeans, cooked For The Dressing: 2tbsp rice vinegar 2tbsp light soy sauce 2tsp toasted sesame oil Juice 1 lime 1tbsp coriander, roughly chopped INSTRUCTIONS – Place the quinoa in a saucepan with twice its volume of cold water. Bring to the boil, reduce the heat to a simmer and cook for 15 minutes or until soft. It should almost have a bouncy texture when bitten. Drain any excess water and allow to cool. – Bring the vegetable stock to a boil, add the chicken breasts, reduce the heat and cook for 15 minutes or until cooked through. Remove from the stock and allow to cool. When cold, cut into long strips. – Whisk together all the ingredients for the dressing and set aside. Place the quinoa, chickpeas, cashew nuts, seeds and soybeans in a large bowl, pour over the dressing and mix well. Place in a large bowl, arrange the chicken on top and scatter over the chopped coriander. Picture: Pexels Source: Woman & Home ALSO READ Like it hot? A mouthwatering chilli festival is coming to Nieu-Bethesda Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more