Serves 4
Ingredients
200g quinoa
600ml water
12 radishes, quartered
12 baby vine tomatoes, quartered
2 handfuls each of fresh chopped parsley, mint and coriander
juice of 2 limes
1 handful shelled, unsalted pistachios, toasted in a dry frying pan
salt and pepper
2 chicken breast fillets, skin removed
2 tbsp extra virgin olive oil
salt and pepper
2 tbsp chopped parsley
seeds from 1 pomegranate (optional)
Method
Simmer the quinoa with the lid on for 15-20 mins until all the water has disappeared. Set aside to cool.When cool, add radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside. Heat a griddle pan. Slice each chicken breast in two, lengthwise, place in cling film and use a rolling pin to hammer out to ½ cm thick. Rub with olive oil and season with salt and pepper. Arrange on the pan and colour both sides (2–4 mins each side). Remove from the pan, sprinkle with parsley and slice into thin strips. To serve, pile the quinoa onto a serving plate, scatter the chicken over the top and sprinkle with pomegranate seeds if using.
