Tuesday, July 7, 2015

California Style Quinoa Salad


1 cup cooked quinoa
1/2 fresh red chili, or yellow chili
bunch fresh baby spinach
1/2 red onion
1/2 red pepper
 bunch of fresh coriander
 bunch of fresh mint
1/4 ripe mango
1 lime
1 tablespoon extra virgin olive oil
1/2 ripe avocado
50 g feta cheese
1 punnet cress
2 skinless chicken breasts or skinless and boneless chicken tights
 teaspoon smoked paprika
pinch of nutmeg 
olive oil
4 tablespoons fat-free yogurt

This recipe is copied from Jamie Oliver; she saw it on his 15 minutes meals show and had to try it out immediately. It is her new summer favorite, absolute must to try! Put the quinoa into the pan and generously cover with boiling water and cook until soft. Put the chili, spinach, coriander (reserving a few leaves) into blender with some olive oil and lime, tear in the top leafy half of the mint, then blitz until finely chopped. On a large sheet of baking paper, toss the chicken with salt, pepper, paprika and nutmeg. Fold over the paper, then bash and flatten the chicken. Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through or roast it in oven oil free on the baking paper.
Peel and cut the mango into chunks. Once cooked, drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter. Toss with the blitzed spinach mixture, season with salt and pepper and dash of extra lime juice and olive oil if needed.
Sprinkle the mango chunks and peppers over the quinoa along with some chopped red onion, halve and de-stone the avocado, then use a teaspoon to scoop curls of it over the salad. Slice up the chicken and add to the salad; crumble over the feta cheese, scatter over the remaining coriander leaves and water cress. Finish of with a few spoons of white yogurt.
Bon Appetit!