This is an simple Asian inspired quinoa and chicken dish. Substitute the chicken breast for chicken thigh if preferred.
Preparation time: 15 mins, plus 30 mins marinating time
1 double chicken breast, thinly sliced into 2 cm x 5 cm pieces
3 tbpsns light soy sauce
3 tbspns dry sherry
1 tbspn grated ginger
1 1/2 tbspn caster sugar
1 tspn sesame oil
1 tbspn rice bran or peanut oil
Marinate chicken in ingrediants for 30 minutes.
Quinoa & Green Salad
1 cup quinoa (we suggest Australian quinoa such as Mount Zero available at Wiffens-Australian quinoa needs to be rinsed well before and after cooking)
500ml chicken stock
2 spring onions finely sliced
1 cucumber quartered lengthwise, seeds removed and cut into 5 cm lengths
Juice of 1 lemon
1 tbspn olive oil
2 tbspn malt vinegar
2 tspn caster sugar
1/2 tspn salt
Handful of snow peas ends removed and sliced into lengthways into quarters
Large handful of rocket
Small handful of mint roughly chopped
1 small or half a large avocado roughly diced
Method Quinoa & Green Salad
Rinse quinoa under cold water thoroughly, drain then place in a saucepan with chicken stock. Bring to the boil over low heat and then simmer until liquid is absorbed and quinoa is just tender. Remove from heat and if using Australian quinoa rinse again.
While quinoa is cooking place spring onions, cucumber and snow peas in a salad bowl with olive oil, vinegar, sugar, salt and lemon juice allow to marinate/pickle for approx 15 minutes.
Allow quinoa to cool for 5 minutes then add to salad bowl. Just before serving mix in rocket, mint and avocado.
Method Ginger Chicken
Heat wok over high heat, add oil and heat until smoking. Add 1/2 the chicken and 1/2 the marinade and cook for 2 minutes then turn and cook for another 2 minutes until chicken is tender and a little browned. Remove chicken to plate. Add rest of chicken and cook for another 4 minutes in total. Remove from heat. Serve Salad topped with chicken.