The Best Dukkah chicken and quinoa salad

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INGREDIENTS

  • 1 cup quinoa, rinsed (see note)
  • Olive oil cooking spray
  • 2 medium carrots, peeled, diced
  • 2 (250g each) Steggles chicken breast fillets, trimmed, halved horizontally
  • 2 tablespoons pistachio dukkah (see note)
  • 1/3 cup orange juice
  • 1/3 cup finely chopped fresh flat-leaf parsley leaves
  • 1/4 cup shredded fresh mint leaves
  • 2 green onions, finely sliced
  • 2 teaspoons extra-virgin olive oil
  • Select all ingredients

METHOD

Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain.

Meanwhile, lightly spray a frying pan with oil. Heat over medium-high heat. Cook carrot, stirring, for 5 minutes or until just tender. Transfer to a bowl.

Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through.

Combine quinoa, orange juice, parsley, mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad.

Source : https://www.taste.com.au/recipes/dukkah-chicken-quinoa-salad/87e10d25-2646-444b-a493-2c8f5df704fc

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