Red, white or black quinoa can all be used successfully in this salad and are a delicious grain option for those who need to avoid wheat and gluten.
Serves: 4–6
INGREDIENTS
500 grams boneless, skinless chicken thighs
olive oil
sea salt and freshly ground pepper
1 cup quinoa
300 grams green beans, stem end trimmed
½ small red onion, thinly sliced
5 fresh dates, pitted and sliced
2 cups seedless red grapes, halved
½ cup hazelnuts, roasted and roughly chopped
Dressing
1 clove garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Season the chicken with salt and pepper. Heat a little olive oil in a sauté pan and cook the chicken until golden and cooked through. Set aside to cool then slice.
Cook the quinoa in plenty of boiling salted water for about 10 minutes or until tender. Drain well. Don’t over-cook the quinoa or it will go mushy.
Cook the beans in boiling salted water until crisp tender. Drain and refresh in cold water then pat dry with kitchen towels. Cut into shorter lengths.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Combine all the salad ingredients, the dressing and the sliced chicken, along with any resting juices, in a large bowl and toss to combine.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.