Its no secret if you follow me at all that I just love fruit in a salad. I have been a bit busy (and I hope you know why!!) and so haven’t written up a recipe in a week or so. Today was scorching hot in Perth and salad was the only option. Quick, painless, not a lot of heat involved and very filling. Gotta love that quinoa…My hungry son couldn’t finish a plate of this in its entirety…I have found the answer at long last, to hollow teenage legs. I was going to say this feeds around 4-5 adults…but I have revised it and think we could go 5-7…or 4-6 with lunch the next day. Enjoy!
- 120 g quinoa
- 1 Litre water
- 2 - 3 chicken breast fillets
- Cobram Estate Extra Virgin Olive Oil EVOO as needed BUY
- 1 Handful spring onions/ shallots
- 1 Handful basil
- 1 Handful parsley
- 1 Handful mint leaves
- 1 tsp ground paprika
- 1 tsp cinnamon
- 1 tsp all spice
- 2 stalks of celery, cut on an angle
- 1 Handful dried cherries or craisins
- 1 Handful pine nuts, toasted
- Sea salt to taste
- Salad greens of choice
- 1 tin of chick peas, drained
- 1 orange, peeled and segmented
Orange Balsamic Dressing
- 1 orange, zest, finely grated
- 1 orange, juice
- 40 g balsamic vinegar
- 1/2 tsp ground cumin
- 80 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
Place quinoa into simmering basket and water into Thermomix bowl. Insert basket and steam 15 min/100ºC/speed 3.
Set aside to cool.
Char grill chicken breast fillets on a grill pan, brushed with EVOO and on an extremely high heat. You could use a BBQ for this or induction max. Cover pan, turn heat down and allow chicken to finish cooking right through. Set aside to rest before slicing into pieces.
Place spring onions/shallots, herbs and spices into Thermomix bowl and chop 2 sec/speed 7.
Add celery and steamed quinoa and stir through 4 sec/Reverse + speed 2.
Place all ingredients except chicken into large salad bowl while you make the dressing.
To make dressing place all ingredients into Thermomix bowl and blend 10 sec/speed 10.
Toss through salad and serve immediately with chicken slices on top.