Quinoa (pronouced keen-wah) is a delicious edible seed from South America that's taking over the health food aisles in Sydney. Try this delicious salad for a light summer's dinner meal.
Course Salad
Keyword Easy
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 1 hourhr
Servings 4
Ingredients
1chicken breastlarge, thinly sliced diagonally
400gsteakthinly sliced diagonally
1cuppiri-piri sauce(We used Nando's)
1smallkumeradiced into 1cm cubes
1tbsphoney
4tbspolive oil
½cupwhite quinoa
6button mushroomssliced
1tbspbutter
8iceburg lettuce leavessliced
1lebanese cucumberdiced
¼red capsicumdiced
1tomatodiced
½avocadodiced
Instructions
Rinse quinoa through a fine-mesh strainer 3 times to remove bitterness. Place in a small saucepan and cover with 1 cup of water. Bring to boil. Cover, reduce heat to low and simmer for 10mins or until quinoa is tender. Drain and rest for 10min in pan.
Marinate chicken and beef each in 1/2 cup of sauce. Cover and place in fridge for 30min.
Place kumera on a foil-lined baking tray. Drizzle with honey and 2tbsp oil. Place in preheated oven for 20min or until golden and cooked through.
Meanwhile, heat butter in a frying pan on medium-high heat. Add mushrooms and cook for 3 min until golden brown on both sides. Remove from heat.
In a large salad bowl, layer lettuce, quinoa, cucumber, capsicum, tomato, avocado and mushrooms.
Add 2 tbsp of oil to large frying pan at high heat. Add chicken and cook for 5 min. Move to one side of pan. Add beef and cook for 3 min or until both meats are cooked. Add to salad, top with kumera and toss to serve.