RECIPES
Pesto chicken and quinoa salad
By
10 minutes
Preparation Time
16 minutes
Cooking Time
6-8
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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

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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