Chicken and zucchini quinoa salad
4 serves
20 m
25 m
Ingredients
- 1 cup (200g) tri colour quinoa, rinsed, drained
- 400g chicken breast fillets
- 1 large red capsicum, quartered, seeds removed
- 4 small zucchini, thinly sliced lengthways
- 1 small red onion, cut into thin wedges
- ¼ cup mint leaves
- 2 tablespoon chopped chives
- 1 lemon, zested, juiced
- 1 garlic clove, crushed
- 2 teaspoons extra virgin olive oil
- ¼ cup (40g) dry roasted almonds, unsalted, coarsely chopped
Method
Step 1
Place the quinoa and 2 cups (500ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low.
Step 2
Cover and cook for 15 minutes or until the quinoa is tender and liquid is absorbed. Set aside, covered, for 10 minutes to steam. Use a fork to separate the grains.
Step 3
Meanwhile, heat a barbecue grill or chargrill on medium. Lightly spray the chicken with olive oil spray. Cook for 5 minutes each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice.
Step 4
Cook the capsicum on the grill, turning occasionally, for 5 minutes or until tender and lightly charred. Add the zucchini and onion to the grill. Cook for 1-2 minutes each side or until tender. Transfer to a plate. Thickly slice the capsicum.
Step 5
Combine the quinoa, capsicum, zucchini, red onion, mint and chives in a large bowl. Whisk the lemon juice, garlic and oil in a small bowl. Drizzle over the quinoa mixture.
Step 6
Arrange the quinoa mixture on a serving plate and top with the chicken. Sprinkle with the lemon zest and almonds. Season with pepper to serve.
