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27
Method:
1 F
irst, mix the marinade ingredients together in a bowl.
2 Chop the chicken into bitesize pieces and add to the bowl and
m
ix well. Cover and refrigerate for at least 30 minutes, longer
if possible.
3 W
hen ready to cook, remove the Dividing Wall from the Front
Container. Make a foil parcel for the chicken and place in the
Front Container.
4 Put the quinoa into the Rice Tray and cover with the boiling
water. Put into the Rear Container and cover both Containers
with the Lids.
5 Set the time for the quinoa using the rice preset (40 minutes)
and adjust to 29 minutes. Set the time for the chicken using
the poultry preset (28 minutes) and adjust to 25 minutes.
Press the Start/Pause Button.
6 When ready allow the quinoa to stand for 10 minutes before
draining off any water and forking up.
7 To assemble the salad: put the quinoa in a large mixing bowl,
add 2 tbsp oil and the juice of a lemon. Stir in the chopped
herbs. Add the drained chicken, spring onions, walnuts and
cucumber and serve immediately garnished with a few walnut
halves and lemon wedges.
8 2 tbsp natural yogurt mixed with a little lemon juice makes a
simple dressing.
Ingredients:
• 3
00g skinless, boneless chicken
t
high fillets
Marinade:
• Juice and zest of 1 lemon
• 2
tbsp extra virgin olive oil
• 1 clove garlic, crushed
• 2 level tsp fresh mint, chopped
• 1 level tbsp fresh parsley, chopped
• Salt and freshly ground black pepper
Quinoa:
• 120g quinoa, rinsed and drained
• 300ml boiling water
Salad:
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 3 level tbsp mint, chopped
• 1 level tbsp parsley, chopped
• 50g spring onions, chopped
• 50g walnuts, roughly chopped
• 100g cucumber, peeled, deseeded
and diced (prepared weight)
To Serve:
• Lemon yogurt dressing, flatbread
Preparation time: 30 minutes, plus marinating time
C
ooking time: 29 minutes
S
erves: 2
Warm Chicken and Quinoa Salad with Walnuts
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 27
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