Red, white or black quinoa can all be used successfully in this salad and are a delicious grain option for those who need to avoid wheat and gluten.
Serves: 4–6
INGREDIENTS
500 grams boneless, skinless chicken thighs
olive oil
sea salt and freshly ground pepper
1 cup quinoa
300 grams green beans, stem end trimmed
½ small red onion, thinly sliced
5 fresh dates, pitted and sliced
2 cups seedless red grapes, halved
½ cup hazelnuts, roasted and roughly chopped
Dressing
1 clove garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Season the chicken with salt and pepper. Heat a little olive oil in a sauté pan and cook the chicken until golden and cooked through. Set aside to cool then slice.
Cook the quinoa in plenty of boiling salted water for about 10 minutes or until tender. Drain well. Don’t over-cook the quinoa or it will go mushy.
Cook the beans in boiling salted water until crisp tender. Drain and refresh in cold water then pat dry with kitchen towels. Cut into shorter lengths.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Combine all the salad ingredients, the dressing and the sliced chicken, along with any resting juices, in a large bowl and toss to combine.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.