Nutritional Therapist Lowri Turner says: “Quinoa is a whole grain, similar to rice, but it has a higher protein content and a lower GI (glycaemic index), meaning it releases its energy slowly. So, rather than white pasta or rice, both of which are high GI, quinoa makes a much better base for a super-healthy but still filling salad. Quinoa is pretty bland, though, so adding herbs and an ingredient like flavourful radishes, really peps it up. This salad can be made in advance and will keep in the fridge for 3 to 4 days. It’s ideal for packing in a lunch box or for a fast lunch at home. Serve it with grilled chicken coated in herbs to really pack a punch flavour wise.”
Prep time: 15 mins
Cooking time: 30 mins
You will need
- 200g quinoa
- 600ml water
- 12 radishes, quartered
- 12 baby vine tomatoes, quartered
- 2 handfuls each of fresh chopped parsley, mint and coriander
- juice of 2 limes
- 1 handful shelled, unsalted pistachios, toasted in a dry frying pan
- salt and pepper
- 2 chicken breast fillets, skin removed
- 2 tbsp extra virgin olive oil
- salt and pepper
- 2 tbsp chopped parsley
- seeds from 1 pomegranate
What to do
To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid on for 15-20 minutes till all the water has disappeared. Remove from the heat to cool.
When cool, add radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.
Drizzle the chicken breasts with olive oil and season with salt and pepper. Cut the chicken into large chunks and place on skewers.
Heat a griddle pan until smoking hot and cook the chicken skewers for 10 minutes each side, until golden and crisp.
To serve, pile the tabbouleh into a large bowl and serve with the chicken skewers, warm pitta bread, pomegranate seeds and freshly sliced radishes.