This recipe was adapted from Terry Walters Julienned Beet, Broccoli Stem and Carrot Salad (CLEAN FOOD recipe book). Available on Book Depository.
I really loved this dish, I cooked it for the first time tonight and I couldn’t wait to share it! The dressing is SO GOOD!
Small size bag Woolworths Rainbow Salad Mix – includes Broccoli stems, Beetroot and Carrot. (I admit, sometimes I feel too lazy to cut all this stuff up after the Gym! Besides, if Jamie Oliver uses bagged salads so can I!!)
1/3 Cup Tricolour Quinoa (or any Quinoa!)
1 teaspoon Powdered Vegetable Stock
Bunch of Coriander – coarsely chopped
20g Cashew Nuts – roughly chopped
20g Raisins – chopped roughly
200g Raw Chicken – chopped into a 1.5cm dice
1/2 Shallot – very finely chopped
Tablespoon Lemon Juice
Tablespoon Dijon Mustard
1 Teaspoon Maple Syrup
1 Tablespoon EVOO (Extra Virgin Olive Oil)
S + P
2 Tablespoons Water
Cook Quinoa according to packet instructions. I always rinse mine first and start with about a 4:1 ratio of water to Quinoa. Add the Stock Powder.
Mix all dressing ingredients together with the exception of the water. Whisk until it emulsifies and gets quite thick. Use a hand held blender or I just used a whisk and whisked until my arm wouldn’t whisk anymore! Add the water until you reach your desired thickness.
Toss the chicken in some Salt and Pepper. Fry until cooked through using a little Spray Oil if necessary.
Once the Quinoa is cooked, add the Salad mix, raisins, chicken to the saucepan and toss until the salad is warmed through. Add dressing.
Serve topped with Cashews and Coriander and ENJOY!!!
The original version of this recipe is made with Chickpeas instead of Quinoa and the salad is served cold. It also does not include any Chicken. So feel free to try it that way too!
Calories: 440 per serve