Worldly Wednesday – Grilled Chicken & Quinoa Salad

Grilled Chicken & Quinoa Salad

Quinoa.  An ancient fuel. All the rage these days with foodie types. Not a grain but actually a seed, Quinoa origionated from South America and apparently has been used for over 4000 years as staple human food.

Seeing that its becoming ever so popular and its packed full of nutrients, I decided to take the advice of the Cranberries and give it a try (Everyone else is doing it so why can’t we?).  The only packet I could buy was 1kg so I was hoping it was good!!!

Cooking Quinoa is similar to cooking rice or couscous, and I must say, the jury is still out on whether I really liked it or not.  Don’t get me wrong here – it tasted great, it worked really well in the recipe I created and everyone at the table had seconds so it really can’t be that bad…however the texture was strange (kind of mix between couscous grains and splodgy porridge) and I’m just taking time to work out if I can live with that I guess!!

All in all – it really was good.  Filling, but not heavy, Full of great nutrients, low GI and long lasting goodness and it took on the flavours of my salad dressing and worked with the other components really well.

I will definitley give it a try again and I really urge all of you to make this salad and try it for yourselves!

Grilled Chicken & Quinoa Salad

Serves 4-6

YOU WILL NEED

2 Chicken Breasts (sliced thru the middle to give you 4 thinner sections)

2 teaspoons ground Cumin

2 teaspoons ground Allspice

2 x teaspoons Smokey Paprika

1 x Cup Quinoa

1/2 Punnet of Cherry Tomatoes – halved

1 x Avocado – diced

1 x Big Handful Almonds – chopped roughly

1 cup (approx) Roasted Pumpkin – diced

1 x large Handful Rocket – Sliced

150g Fetta Cheese

THE HOW TO

Place your chopped pumpkin on a baking sheet and roast for approx 20 mins in a hot oven.  Once done, transfer to a plate and keep warm;

Now place your Quinoa on to cook as per the packet directions.  It should take about 10-12 minutes;

Take a sheet of baking paper and place your chicken breasts on one half. Sprinkle with half your spices, fold the other half of the paper over the top and bash with a rolling pin or similar so the spices work their way into the meat and the chicken becomes all the same thickness.  Flip the paper package over and sprinkle the reverse side with the remaining spices;

Heat your BBQ or grill and put your chicken on to cook.  A hot BBQ grill should take approx 2-3 mins per side.  Transfer to a plate, cover with foil and rest;

Once your Quinoa is done, place in a large presentation bowl and carefully mix through your Almonds, Rocket, Tomatoes, Pumpkin and Fetta. Remember to season to taste!!

Slice up your chicken on the diagonal and place over the top.  Serve up to Tremendous Applause!!!

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Trackbacks

  1. […] Four Mon: Simple Sushi Rolls Tues: Grilled Chicken & Quinoa Salad Wed: Nachos with Kidney Beans and Hidden Vegetable Mince Thurs: Bite Size Bank Mi (Pork Rolls) Fri: […]

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