Jewelled Quinoa & Chicken Thigh Salad
This Middle Eastern-inspired chicken salad is made with the super grain quinoa, cranberries and almonds. Once you've tossed it all together, tumble it onto a plate and let everyone help themselves!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air and boil a kettle
Rinse your quinoa in a sieve under cold running water then add the quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender
Once cooked, drain, return it to the pot until serving
Meanwhile, combine your ground allspice in a large mixing bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 1/2 tsp [3/4 tsp] [1 tsp] each of salt and pepper, then add your chicken thighs and coat thoroughly
Heat a large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the coated chicken thighs and cook on each side for 3 min
Transfer the chicken thighs to a baking tray and reserve the pan
Put the tray in the oven for 10-15 min or until cooked through (no pink meat!)
Once cooked, transfer the chicken to a clean board and leave to cool slightly
While the chicken is cooking, boil half a kettle
Chop your dried cranberries coarsely
Add the chopped cranberries to a bowl, then cover with boiled water and set aside to soften
Add your flaked almonds to a separate tray, drizzle them with a little olive oil and place them in the oven for 5 min or until slightly darkened in colour
Tip: Watch them like a hawk to make sure they don't burn!
Once done, remove from the oven and sprinkle with salt
Leave them to cool on the tray
Whilst the nuts are cooling, peel and finely chop your shallot[s]
Return the reserved pan to a medium heat, once hot, add the chopped shallot
Cook for 2-3 min, then add the cooked quinoa, coating all the grains in the oil
Remove from the heat and set aside until serving
Strip the mint leaves and dill leaves from their stalks and chop finely, discard the stalks
Crumble your Greek cheese, then chop the cooled almonds coarsely
Drain the soaked cranberries
Finely slice the cooked chicken thighs on a clean board
Wash your salad, then pat it dry with kitchen paper
Add the drained cranberries, chopped almonds, chopped mint and dill, crumbled Greek cheese and salad to the quinoa with 2 tbsp [3 tbsp] [4 tbsp] olive oil and your white wine vinegar and mix gently to combine – this is your jewelled quinoa
Serve the sliced chicken over the jewelled quinoa
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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