Cajun Chicken Quinoa Salad

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I am a new lover of Quinoa, less than a year, but I absolutely love everything about it! Its texture, its versatility and the flavours it can take. When I first bough quinoa I followed the instructions on the back of the packet but it turned in to a pan of mush, NOT the most appealing 😀 Then I read up online and found out the instructions on the label were way off, you cook one park quinoa to 2 parts water (after rinsing) I found that once rinsed if I put in a pan with a little olive/spray oil and cook for a few minutes before adding the liquid it gets a better crunch 🙂 This salad is so fresh and tasty – you can add whatever tickles your fancy to the quinoa. Its a great alternative to couscous and rice and its Gluten Free!

I marinade the chicken breasts as it makes them so juicy and tender.

Serves 2

Ingredients:

  • Half Cup of raw quinoa
  • Spray oil/splash olive oil
  • Cup of Water (or stock if you prefer)
  • 1 Onion – diced
  • 1 Carrot diced
  • 5-6 Sun-dried Tomatoes
  • Jalapenos (optional)
  • Handful of Fresh Herbs (I used Basil but Parsley or Coriander would be just as nice)
  • 2 Breasts of Chicken
  • Lemon Juice to taste

Marinade:

  •  2 Tbsp Natural low fat Yogurt
  • 2 tsp Cajun spices,
  • 1 tsp paprika,
  • 1/2 tsp garlic powder
  • Splash of lemon juice

Instructions:

  1. Mix Marinade ingredients together, add Chicken breasts and make sure they are coated. Leave for as long as possible
  2. Rinse Quinoa well in a sieve under running water
  3. Add oil to pan and heat add rinsed Quinoa and cook for 3-4 minutes
  4. Add Water/Stock to the pan and bring to the boil
  5. Simmer for 10-15 minutes until all the water has evaporated
  6. Put lid on turn off the heat after 5 minutes fluff the quinoa up with a fork
  7. Heat your char-grill pan to high and once hot add your chicken breasts sear on both side and turn the heat to medium turning to get crisscross marks on the chicken
  8. Once cooked put your chicken on to a plate to rest
  9. Add onions, carrots, sundried tomatoes, lemon juice, jalapenos and herbs to the quinoa. Season to taste
  10. Place the quinoa in the middle of plate or large pasta bowl and add your sliced chicken breast to the top

Yum!

 

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What I Ate Wednesday #3

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Hello all and welcome to my third week of WIAW – I feel I am getting in to my stride with this WIAW party now 🙂

Big shout out to our host Jenn at Peas and Crayons

This morning was a complete washout here in Ireland. It was actually like a monsoon out there! It cleared by afternoon though so not so bad. Here are today’s meals:

Breakfast: 2 soft boiled eggs with one wholemeal slice of toast

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Lunch: Homemade Tomato Soup

Best Tomato Soup :)

Best Tomato Soup 🙂

Dinner: Breast of Chicken Tagine – Queen Bee Style (served with baked potato)

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Tagine Recipe will be up tomorrow 😉

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