I have been making this dish ever since I heard of quinoa, maybe only 8 years ago - when it has actually been eaten by humans up to 3-4 thousand years ago (late to the party). Quinoa is actually a pseudo cereal related to spinach! I find it similar to other grains and use much as I would bulger wheat and couscous. It is very nutritional containing protein, fibre, B vitamins and minerals.
Upon first trying it, I found it to be bland, so this recipe was created to add colour and flavour. Its simple, quick, colourful and a lovely way to enjoy healthy chicken breast. Enjoy!
Ingredients: (serves 2)
1 cup (dry) quinoa (170g)
100g spinach
2 spring onions
small bunch coriander
2 chicken breasts (sliced horizontally in halves)
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
10 apricots (I use dried and soaked in water till plumped up)
2 small red bell peppers
1 avocado
50g feta cheese
2 tbsp yoghurt
1 lime (juice only)
Method:
Cook the quinoa in plenty of boiling water until tender ( about 15 mins). Cut the pepper into chunks, drizzle with a little olive oil and season. Roast the pepper in the oven while the quinoa is cooking until soft (about 20 mins). When the quinoa is cooked, drain and put into a food processor with the spinach, spring onions and coriander. Blitz until finely chopped. Set to one side.
Sprinkle the chicken (cut horizontally to make 4 pieces) with the paprika and garlic powder and pan fry in a little olive oil until cooked through (about 10 mins). Slice on a chopping board.
To serve: share the quinoa onto two plates and spread out to cover the bottom of the plate, drizzle with a little olive oil. Top with the roasted pepper, apricots, bits of avocado (I scoop out teaspoonfuls), Add the chicken slices and a little fresh coriander. Dollop out a few spoonfuls of natural yoghurt, sprinkle over the feta cheese and squeeze over the juice of a lime. Season to taste and eat. Lovely!
