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Name: quinoa salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup quinoa; 1/2 cup chicken stock; 1/2 cup Water; 2 boneless chicken breasts; 1/2 butternut pumpkin; 3/4 cup activated pistachios; handful coriander leaves; 2 tbs Olive oil; himalayan sea dalt; fresh grated pepper; Dressing; 1 tbsp Olive oil; 1 tbsp soy sauce; 2 tbsp agave syrup; 2 tsp rice wine vinegar; 1 tsp fish sauce; juice of 1 lime

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INGREDIENTS

1 cup quinoa
1/2 cup chicken stock
1/2 cup Water
2 boneless chicken breasts
1/2 butternut pumpkin
3/4 cup activated pistachios
handful coriander leaves
2 tbs Olive oil
himalayan sea dalt
fresh grated pepper
Dressing
1 tbsp Olive oil
1 tbsp soy sauce
2 tbsp agave syrup
2 tsp rice wine vinegar
1 tsp fish sauce
juice of 1 lime

Servings

INSTRUCTIONS

to cook quinoa, bring water and chicken stock to the boil, while liquid is boiling, rinse quinoa thoroughly in a sieve to remove any grit. Add the quinoa and reduce to a simmer, stir occasionally and cook for 10 mins until liquids absorbed. Remove from heat, use a fork to fluff the quinoa and loosen the grain.allow to cool completely.

Remove any excess fat from the chicken, rub both sides with remaining olive oil, sea salt and pepper. Place in an oven proof tray and cook at 170? for 25 mins or until just cooked. Remove from oven and rest for 20 mins. Shred or cube chicken into pieces.

dry roast the pistachios in a frying pan until aromatic and slightly golden.

To make the dressing, combine all the dressing ingredients in a glass jar and shake til combine.

To serve: mix the quinoa and chicken, pumpkin and pistachios together on a serving plate. Toss torn coriander leaves over salad and drizzle over dressing.

NOTES

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quinoa salad

1 cup quinoa
 1/2 cup chicken stock
 1/2 cup Water
 2 boneless chicken breasts
 1/2 butternut pumpkin
 3/4 cup activated pistachios
 handful coriander leaves
 2 tbs Olive oil
 himalayan sea dalt
 fresh grated pepper
 Dressing
 1 tbsp Olive oil
 1 tbsp soy sauce
 2 tbsp agave syrup
 2 tsp rice wine vinegar
 1 tsp fish sauce
 juice of 1 lime

Cut pumpkin into 1.5 inch cubes. Parboil in boiling water for 5 mins, drain and place on to roasting trsy. Sprinkle with 1 tbsp olive oil, sea salt and pepper and roast in oven at 170 for 40 mins untilsoft and slightly golden.
to cook quinoa, bring water and chicken stock to the boil, while liquid is boiling, rinse quinoa thoroughly in a sieve to remove any grit. Add the quinoa and reduce to a simmer, stir occasionally and cook for 10 mins until liquids absorbed. Remove from heat, use a fork to fluff the quinoa and loosen the grain.allow to cool completely. 
Remove any excess fat from the chicken, rub both sides with remaining olive oil, sea salt and pepper. Place in an oven proof tray and cook at 170? for 25 mins or until just cooked.  Remove from oven and rest for 20 mins. Shred or cube chicken into pieces.
dry roast the pistachios in a frying pan until aromatic and slightly golden. 
To make the dressing, combine all the dressing ingredients in a glass jar and shake til combine. 
To serve: mix the quinoa and chicken,  pumpkin and pistachios together on a serving plate. Toss torn coriander leaves over salad and drizzle over dressing.

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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 1 Servings

Calories: 553
Calories from Fat: 480 (87%)

Amt Per Serving		% DV

	Total Fat 53.3g	71 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 23.1g
Cholesterol 0mg		0 %
Sodium 2912.6mg		100 %
Potassium 136mg		4 %
Total Carbohydrate 22.1g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 21.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 553

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