If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus. You'll want to use this method every time you cook quinoa.
Chicken salad with asparagus and quinoa
If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
- 200 gm quinoa, rinsed (1 cup)
- 2 tbsp olive oil
- 6 skinless chicken thigh fillets
- 2 bunches asparagus, trimmed, cut into 1cm pieces
- 2 salad onions, thinly sliced on a mandolin
- 3 cups watercress sprigs (firmly packed)
- 1 cup mint (firmly packed)
Tarragon-buttermilk dressing
- 125 ml buttermilk (½ cup)
- 60 gm mayonnaise
- 35 ml lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp finely chopped French tarragon
- 1 small garlic clove, crushed
Method
- 1Preheat oven to 220°C. Bring quinoa and 300ml water to the boil in a saucepan, then cover, reduce heat to low and cook until water is absorbed and quinoa is cooked (10-12 minutes). Spread on a large tray to cool.
- 2Meanwhile, heat oil in a large frying pan over high heat and fry chicken, turning once, until golden brown (5-6 minutes). Transfer to a baking tray lined with baking paper and roast until just cooked through (4-6 minutes). Rest for 5 minutes, then shred.
- 3Blanch asparagus until bright green (30 seconds to 1 minute), refresh and drain, then combine in a large bowl with quinoa, chicken, salad onion, watercress and mint.
- 4For tarragon-buttermilk dressing, whisk ingredients in a small bowl to combine and season to taste. Drizzle over salad to taste, toss to combine and serve.
