Radish and Quinoa Tabouleh with Pistachios and Herbed Chicken

Adding herbs and flavourful radishes, really peps this dish up. This salad can be made in advance and will keep in the fridge for 3 – 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.

Serves: 4
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 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 or
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 2 tbsp chopped parsley
  • seeds from 1 pomegranate (optional)

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.

Heat a griddle pan. Slice each chicken breast in two, lengthwise. Then place each between two pieces of cling film and use a rolling pin to hammer out till ½ cm thick. Rub with olive oil and season with salt and pepper.

Arrange the chicken slices in a single layer on the pan. You may have to do this in batches if your pan is small. When stripes appear on the underside of the chicken (2 – 4 minutes), turn over to colour on the other side.

Remove from the pan, sprinkle with parsley and slice into thin strips.

To serve, pile the quinoa onto a large serving plate, scatter the chicken over the top and sprinkle with pomegranate seeds, if using.

Per Serving: Calories 372 | Sugar 13g | Fat 12.5g | Saturates 2g | Salt 0.2g