Warm Salad is a fast dinner option. Make it fabulous by using Moroccan spices.
Ingredients
1 cup white quinoa
2 corn cobs, husks removed
500gm Lilydale Free Range Chicken breast fillets, fat trimmed
2 tblsp Moroccan seasoning
400gm can chickpeas, drained and rinsed
1 bunch asparagus, trimmed, cut into thirds, blanched
1/3 cup parsley leaves
1/3 cup mint leaves
2 tblsp olive oil
Juice and zest of 1 lemon
1 tblsp wholegrain mustard
60gm feta cheese, crumbled
Method
Cook quinoa according to pack instructions. Drain and keep warm
Meanwhile, heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until slightly charred. Once cool enough to handle, remove kernels from corn
Meanwhile, sprinkle chicken with Moroccan seasoning. Spray a large non-stick frying pan with olive oil and cook chicken for 4 to 5 minutes each side over medium-high heat, or until cooked through. Set aside to rest for 5 minutes. Thickly slice chicken
In a large bowl, combine quinoa, corn, chickpeas, asparagus, parsley and mint
In a screwtop jar, combine olive oil, lemon juice, lemon zest and mustard. Shake well to combine
Drizzle quinoa salad mix with dressing and toss to coat. Top with chicken and sprinkle with feta to serve