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.
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