Name: Chilli Chicken with Minted Cucumber Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 cup quinoa, rinsed and drained; 600ml water; 350g chicken tenderloins; 1 teaspoon chilli flakes or chilli powder, for sprinkling; Oil, for cooking; 1 Lebanese cucumber, halved lengthways and thinly sliced; 1 mango, peeled and thinly sliced; 4 spring onions, thinly sliced; 3/4 cup mint leaves; 1/3 cup ZOOSH Kung Pow Sweet Chilli with a Hint of Garlic; Salt and freshly ground black pepper, to taste; Lime wedges, for serving; Flaked almonds, lightly toasted, for serving

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COMBINE quinoa and water in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes or until quinoa is just tender and water is almost absorbed. Drain well and cool
SPRINKLE chicken with chilli and cook on a lightly oiled BBQ or chargrill plate until cooked and golden. Cover and rest for 5 minutes. Cut into thick slices
COMBINE the quinoa, cucumber, mango, spring onions, mint and dressing then season to taste. Toss gently and spoon onto a serving platter. Top with chicken, lime wedges and almonds. Serve immediately

Tips & Hints:

Substitute prawns or fresh salmon fillets for chicken if desired. Reduce the amount of chilli flakes for a milder heat if desired.

COMBINE quinoa and water in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes or until quinoa is just tender and water is almost absorbed. Drain well and cool
SPRINKLE chicken with chilli and cook on a lightly oiled BBQ or chargrill plate until cooked and golden. Cover and rest for 5 minutes. Cut into thick slices
COMBINE the quinoa, cucumber, mango, spring onions, mint and dressing then season to taste. Toss gently and spoon onto a serving platter. Top with chicken, lime wedges and almonds. Serve immediately

Tips & Hints:

Substitute prawns or fresh salmon fillets for chicken if desired. Reduce the amount of chilli flakes for a milder heat if desired.

COMBINE quinoa and water in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes or until quinoa is just tender and water is almost absorbed. Drain well and cool
SPRINKLE chicken with chilli and cook on a lightly oiled BBQ or chargrill plate until cooked and golden. Cover and rest for 5 minutes. Cut into thick slices
COMBINE the quinoa, cucumber, mango, spring onions, mint and dressing then season to taste. Toss gently and spoon onto a serving platter. Top with chicken, lime wedges and almonds. Serve immediately