Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.
Ingredients
- 1 cup (200g) quinoa (see Notes)
- 1 bunch flat-leaf parsley, leaves picked, finely chopped
- 2 tablespoons finely chopped mint or coriander
- 8 cherry tomatoes, quartered
- 3 spring onions, thinly sliced
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoons MasterFoods® Paprika, plus extra to sprinkle
- 1 teaspoon ground cumin
- Pinch of cayenne
- 1 teaspoon caster sugar
- 100g low-fat thick Greek yoghurt
- 1 tablespoon olive oil
- 4 x 180g chicken breast fillets
- Salt, to season
Method
- Step 1Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
- Step 2Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season.
- Step 3Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss salad in remaining dressing.
- Step 4Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2493 kj
Energy
26g
Fat Total
5g
Saturated Fat
4g
Fibre
49g
Protein
110mg
Cholesterol
103.79mg
Sodium
6g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Quinoa is from the health food aisle in supermarkets.
- Author: Jill Dupleix
- Image credit: Ian Wallace
- Publication: Taste.com.au
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