Crunchy chicken and quinoa salad

Thanks to Sam Ward from Perth Mexican restaurant el Público for this recipe.

I’ve recently introduced quinoa to the house and it’s slowly getting the thumbs up! The crunch of the chia seeds works well and the onion and radish gives a lift to the grown-ups’ dish.

INGREDIENTS

400g boneless, skinless chicken breasts

150g white quinoa

2-3 teaspoons black chia seeds

RECADO VERDE

1 bunch coriander

1 bunch flat-leaf parsley

100ml canola oil

2 1/2 tablespoons malt vinegar

2 teaspoons ground allspice

2 teaspoons ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 orange, juiced and zested

INGREDIENTS FOR ADULTS

1/2 lime, juiced

1/2 red onion, shaved on a mandolin

1 radish, shaved on a mandolin

1 cup coriander leaves, loosely packed

METHOD

Bring a saucepan of water to the boil. Steam the chicken, covered, in a steamer insert arranged over the saucepan, for 10 minutes. Turn the chicken and cook for 10 minutes on the other side, or until it is cooked through.

While the chicken is steaming, prepare the quinoa according to the packet instructions.

To prepare the recado verde, combine all the ingredients in a food processor. Add salt and pepper to taste and set aside.

Remove the chicken from the steamer and allow it to cool. Slice the chicken on the diagonal and divide into two serving bowls. Add half of the quinoa and half of the chia seeds to each bowl.

BOWL ONE

Drizzle a little recado verde – not too much – over the kids’ salad and serve.

BOWL TWO

Add the lime juice, onion, radish and coriander to the grown-ups’ salad and toss to combine. Drizzle with the recado verde and serve.

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