Warm Chicken And Quinoa Walnut Salad - Morphy Richards INTELLISTEAM Recipe Book

WARM CHICKEN
AND QUINOA WALNUT
SALAD
INGREDIENTS:
300g skinless boneless chicken thigh fillets
120g quinoa, rinsed and drained
300ml boiling water
2 tbsp extra virgin olive oil
Juice of 1 lemon
3 tbsp mint, chopped
1 tbsp parsley, chopped
50g spring onions, chopped
100g cucumber, peeled, deseeded
and diced (prepared weight)
50g walnuts, roughly chopped
MARINADE:
Juice and zest of 1 lemon
2 tbsp extra virgin olive oil
1 clove garlic, crushed
2 tsp fresh mint, chopped
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
To Serve:
lemon yogurt dressing, flatbread
METHOD:
Combine the marinade ingredients in a
bowl and mix well.
Chop the chicken into bitesize pieces and
add to the marinate and turn to coat. Cover
and refrigerate for at least 30 minutes,
longer if possible.
When ready to cook, remove the divider
wall from the front container. Make a foil
parcel for the chicken pieces and place in
the front container.
Put the quinoa into the rice tray and cover
with the boiling water. Cover both pans
with the lids.
Set the time for the quinoa using the rice
preset (40 minutes) and adjust to 30
minutes.
Set the time for the chicken using the
chicken preset (28 minutes) and adjust to
25 minutes.
When ready allow the quinoa to stand for
10 minutes before draining off any water.
To assemble the salad: put the quinoa in
a large 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.