Radish and quinoa tabouleh

Serves: 4
Preparation time: 15 minutes
Cooking time:  30 minutes

Radish and quinoaIngredients:

200g (7oz) quinoa
600ml (18fl oz) water
12 radishes, quartered
12 baby vine tomatoes, quartered
2 handfuls each 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 or
2 tbsp extra virgin olive oil
Salt and pepper
2 tbsp chopped parsley
Seeds from 1 pomegranate (optional)

Method:

1 To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid on for 15-20 minutes till all the water has disappeared. Remove from the heat to cool.

2 When cool, add radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.

3 Heat a griddle pan. Slice each chicken breast in two, lengthwise. Then place each between two pieces of cling film and use a rolling pin to hammer out till ½ cm thick. Rub with olive oil and season with salt and pepper.

4 Arrange the chicken slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the chicken (2-4 minutes), turn over to colour on the other side.

5 Remove from the pan, sprinkle with parsley and slice into thin strips.

6 To serve, pile the quinoa onto a large serving plate, scatter the chicken over the top and sprinkle with pomegranate seeds if using.

Recipe created by Lowri Turner and image courtesy of loveradish.co.uk 

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