Chicken, quinoa and courgette salad

Bibby's Kitchen
Prep: 15 mins, Cooking: 20 mins
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With feta, honey crunch apples and toasted pecan nuts.

By Food24 April 07 2015
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Ingredients (15)

1/3 cup quinoa — red
1/3 cup quinoa — white
3 - 4 courgettes — grated
2 cup chicken — roasted, chopped
1 apples — honey crunch, cubed or grated
100 g feta cheese — roughly crumbled
1/4 cup pecan nuts — toasted
micro herbs — and rocket, to serve
3 tbsp olive oil — extra virgin
2 - 3 tbsp lemon juice
1 lemon — zested
castor sugar — pinch
1/4 tsp dried chilli flakes — red
handful fresh mixed herbs — parsley and mint, chopped
salt and freshly ground black pepper — to taste
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Rinse the quinoa in cold water and drain. Place in a saucepan, cover with water and add a pinch of salt. Cook for about 20-25 minutes until tender. Drain off any excess water. I usually spread the quinoa out on a tray or board to air-dry for about half an hour. This will prevent the salad from becoming watery.

To a large bowl, add the cooled quinoa, grated courgettes, chicken, apple, feta and pecan nuts. Place all the dressing ingredients into a jam jar and shake it up. Pour the dressing over the salad and toss together lightly. Check if the salad needs a touch more salt or lemon juice. Remember, courgettes have quite a neutral flavour and thus need a bit of punch to bring out the taste.

Transfer the salad to a large serving bowl, scatter with a few extra nuts and the micro herbs. Serve at room temperature, not fridge cold. Serves 4-6. Pack any leftovers for lunch the next day.

Recipe reprinted with permission of Bibby’s Kitchen@36.



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