Quinoa makes a great base for salads and loves a good gutsy dressing. A perfect weeknight meal – quick to prepare and packed with flavour.
Serves: 4
INGREDIENTS
4 boneless chicken breasts, skin-on
2 tablespoons Moroccan seasoning
200 grams cottage cheese
Salad
1 cup quinoa
3 cups water
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, crushed
¼ teaspoon each ground ginger and cinnamon
1 cup diced cucumber
10 cherry tomatoes, chopped roughly
2 spring onions, sliced thinly
¼ cup sunflower seeds
good handful flat-leaf parsley or mint
sea salt and freshly ground pepper
METHOD
Put the quinoa in a fine sieve and rinse under cold water.
Place in a medium saucepan with the water and bring to the boil. Simmer for about 10 minutes until tender but still with a little bite. Drain and rinse under cold water then drain again. Place in a large bowl.
Whisk the oil, vinegar, garlic and spices together and season. Toss through the quinoa and then fold through all the remaining ingredients.
Chicken: Sprinkle the chicken with the seasoning. Cook on a preheated barbecue or heat a little olive oil in a sauté pan and cook both sides until cooked through. Transfer to a plate and rest for a few minutes.
To serve: Slice the chicken and serve alongside the quinoa salad and a spoonful of the cottage cheese. Spoon over the resting juices along with a drizzle of olive oil and a grind of pepper.
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latest issue:
Issue 128
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.