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
