Chopped chicken with quinoa, fresh figs, greens and walnuts
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Time to make:
25 mins, plus cooling
$5.80 per serve
(at time of publication)
Full ingredients list:
3/4 cup (145g) tri-colour quinoa, rinsed
2 bunches asparagus, trimmed
150g sugar snap peas, trimmed
1 1/2 tablespoons fresh orange juice
1 tablespoon white balsamic vinegar
1 teaspoon olive oil
400g cooked skinless chicken breast, chopped
4 fresh figs, sliced
4 radishes, trimmed, thinly sliced
50g snow pea sprouts, trimmed
1/4 cup (30g) lightly toasted walnuts, chopped
1 tablespoon chopped chives
Nutritional information (per serve)
Instructions and steps:
Step 1Place quinoa in a medium saucepan with 1 1/2 cups water and bring to the boil over a medium heat. Reduce heat to low and simmer for 12 minutes, or until water has evaporated and quinoa is tender. Set aside to cool slightly.
Step 2Steam asparagus and sugar snap peas for about 2 minutes, or until just tender. Refresh under cold running water; drain.
Step 3Combine juice, vinegar and olive oil to make dressing. Place quinoa, chicken, vegetables, figs, radishes and sprouts in 4 bowls. Drizzle with dressing, and sprinkle with walnuts and chives.
Use Italian white wine vinegar if white balsamic vinegar is not readily available.
About this recipe
First published: March 2016