RECIPES
Pesto chicken and quinoa salad
By Miele
10 minutes
Preparation Time
16 minutes
Cooking Time
6-8 servings
INGREDIENTS
Salad
| 1 cup quinoa
1 ½ cups water 400g chicken tenderloins 200g green beans 2 celery stalks, finely sliced 2 spring onions, finely sliced 100g rocket ½ red chilli, thinly sliced 2 tablespoons pinenuts, toasted |
Basil leaves for garnish
Dressing
| ½ cup olive oil
Zest and juice of a lemon 1 clove garlic 2 tablespoons capers ¼ cup basil leaves ½ red chilli |
salt
METHOD
Dressing
| 1. | Place the dressing ingredients in a food processor and blend until smooth. |
Salad
| 1. | Place quinoa and water in a solid steam tray, place into oven on shelf position 1. Steam 100°C for 11 minutes. |
| 2. | Place chicken on a solid steam tray on shelf level 2, leave the quinoa in the oven. Steam 100°C for 3 minutes. |
| 3. | Place green beans on a perforated steam tray, place in the oven on shelf level 3, leave the quinoa and chicken in the oven, steam 100°C for 2 minutes. |
| 4. | Allow the quinoa to sit without stirring until cool. |
| 5. | In a large bowl mix celery, spring onions, rocket, quinoa and ½ the dressing, season. |
| 6. | Place on a large serving platter and arrange the chicken and green beans on top of the quinoa mix and dress with the remaining dressing, sprinkle with pinenuts, chillies and basil leaves. |
Notes
- You can use one kind of quinoa or ½ red and ½ white works well.
APPLIANCE / FUNCTION
Miele
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