Quinoa Chicken Salad With Orange Balsamic Dressing
Serves
4
Total Time
40mins
Calories
623
When summer is calling and the kids are hungry, this is perfect to throw at them as they rush out the door to the next crazy activity.
- Scallion4sliced
- Orange1zest of, juice of
- Celery stalk2finely sliced
- Canned chickpeas400 gdrained, rinsed
- Orange1peeled, segmented
- Quinoa80 grinsed
- Water1 L
- Chicken breast3fillet
- Extra virgin olive oilas needed
- Fresh basil leaves15 g
- Mint leaves15 g
- Paprika1 teaspoon
- Ground cinnamon1 teaspoon
- Allspice1 teaspoon
- Balsamic vinegar40 g
- Ground cumin½ teaspoon
- Extra virgin olive oil80 g
- Mixed salad leavesas needed
- Dried cranberries20 g
- Pine nuts20 gtoasted
- Pink himalayan salt flakesas needed
Ingredients
- 1. Place chicken breasts into a lined Varoma dish
- 2. Rinse quinoa in simmering basket
- 3. Add water to the TM5 bowl
- 4. Insert basket, set Varoma dish in position
- 5. Steam quinoa then set aside - approx 20 min, 100°C, speed 3
- 6. Brush a clean large cast iron skillet with extra virgin olive oil and cover
- 7. Char grill chicken breast fillets on a grill pan on a high heat until just seared
- 8. Rest before slicing
- 9. Place all ingredients except chicken and quinoa into large salad bowl while you make the dressing
- 10. To make the dressing add scallion, fresh basil, mint leaves, paprika, ground cinnamon and allspice to the TM5 bowl
- 11. Add orange, orange, balsamic vinegar, ground cumin and extra virgin olive oil to the TM5 bowl
- 12. Blend with MC in place - 10 sec/speed 10
- 13. Transfer quinoa to TM5 bowl
- 14. Stir - approx 4 sec, reverse speed 2
- 15. Let rest for 10 minutes
- 16. Mix quinoa in the salad
- 17. Serve dressed salad with chicken slices on top
Method
Make this recipe in the Fresco Recipes App
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