Chicken breast and quinoa salad

Tamara West

We poached a whole chicken and used the breasts in this recipe. Use the legs and wings in this barbecued chicken dish, and the stock in a chicken soup.

Ingredients

1 Tbsp	Olive oil
2	Bay leaves
1 cup	Quinoa, rinsed, drained and dried (Main)
1 tsp	Salt
2 ½ cups	Chicken stock, hot
1 splash	Extra virgin olive oil
1	Lemon, juice and zest of
1 to taste	Salt and freshly ground black pepper
1	Vegetables, raw, chopped, e.g. sweetcorn kernels, celery, radish, tomatoes
1	Fresh herbs, e.g. spring onion, tarragon and chervil
1	Chicken, cooked, use the breasts (Main)

Directions

1. Heat the olive oil in a medium pot and add the quinoa, bay leaves, and salt. Cook, stirring, for 3-5 minutes.
2. Add the hot chicken stock and boil for 5 minutes, stirring frequently. Turn heat to low, add lid and simmer for 10-15 minutes until stock has evaporated.
3. Remove from heat, cover the pot with a tea towel and rest for 15 minutes.
4. Fluff quinoa with a fork, add the extra virgin olive oil, lemon zest and juice, black pepper as well as vegetables and herbs.
5. Slice the breasts from a cooked chicken, and serve with quinoa salad seasoned with a squeeze of lemon juice and salt.