Quinoa makes a great base for salads and loves a good gutsy dressing. A perfect weeknight meal – quick to prepare and packed with flavour.
Serves: 4
INGREDIENTS
4 boneless chicken breasts, skin-on
2 tablespoons Moroccan seasoning
200 grams cottage cheese
Salad
1 cup quinoa
3 cups water
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, crushed
¼ teaspoon each ground ginger and cinnamon
1 cup diced cucumber
10 cherry tomatoes, chopped roughly
2 spring onions, sliced thinly
¼ cup sunflower seeds
good handful flat-leaf parsley or mint
sea salt and freshly ground pepper
METHOD
Put the quinoa in a fine sieve and rinse under cold water.
Place in a medium saucepan with the water and bring to the boil. Simmer for about 10 minutes until tender but still with a little bite. Drain and rinse under cold water then drain again. Place in a large bowl.
Whisk the oil, vinegar, garlic and spices together and season. Toss through the quinoa and then fold through all the remaining ingredients.
Chicken: Sprinkle the chicken with the seasoning. Cook on a preheated barbecue or heat a little olive oil in a sauté pan and cook both sides until cooked through. Transfer to a plate and rest for a few minutes.
To serve: Slice the chicken and serve alongside the quinoa salad and a spoonful of the cottage cheese. Spoon over the resting juices along with a drizzle of olive oil and a grind of pepper.
Easy Everyday #2
Everyday Dish is a collection of more than 120 Dish recipes selected for their ease and accessibility – no hard to find ingredients or time consuming techniques – it’s your solution to solving the problem of what to cook for dinner tonight.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Summer Yoga Bowls]()
RecipeSummer Yoga Bowls
Article by Kelly Gibney![Moroccan Chicken with Orange and Mint Salsa]()
RecipeMoroccan Chicken with Orange and Mint Salsa
Article by Claire Aldous![Quinoa, Chicken, Date, Red Grape and Hazelnut Salad]()
RecipeQuinoa, Chicken, Date, Red Grape and Hazelnut Salad
Article by Claire Aldous![Quinoa, Sweet Corn and Edamame Bean Salad with Honey, Lime and Basil Dressing]()
RecipeQuinoa, Sweet Corn and Edamame Bean Salad with Honey, Lime and Basil Dressing
Article by Claire Aldous
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.