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Red Quinoa and Poached Chicken Salad

With Laura Faire

Red Quinoa and Poached Chicken Salad

Serves 4
Preparation time: 5 minutes
Cooking time 15 minutes

1/2 cup red quinoa
3 cups vegetable stock (powdered is fine)
6 boneless chicken thighs
1/2 lemon, sliced (reserve other half for dressing)
2 cm fresh ginger, chopped
2 bunches of coriander, stalks, leaves reserved
6 peppercorns
2 teaspoons salt
1 stalk celery, chopped
4 spring onions, chopped
1/2 cup fresh parsley and coriander leaf, chopped

1/2 lemon, juiced
2 tablespoons hoisin sauce
1/2 teaspoon sesame oil
a little water to thin if needed

Place the quinoa in a pot and pour over vegetable stock, bring to the boil and simmer for 15 minutes. Drain and cool.
While the quinoa is cooking bring another 2 cups of water to the boil in a large saucepan or deepsided frying pan. Add the lemon, ginger, coriander stalks, peppercorns and salt.
Add chicken and poach for 7-10 minutes until cooked though.  Shred the chicken and add to the quinoa with remaining ingredients.

Dress just before serving

(Broadcast 7 December 2012)