1 cup of quinoa raw
¼ sundried tomatoes low fat
100g low fat feta - diced into small cubes
¼ C of pine nuts
200g of chicken breast, diced
Dressing
1 bunch of basil
Juice of ½ lemon
Pinch of salt
1/4 C of olive oil
Method
In a medium saucepan add the quinoa along with 1 ¾ C of water. Bring to the boil then turn the heat down to a simmer for 10-12 mins. Or until the quinoa opens. Set aside to cool
While cooking, heat a small pan to low and add the chicken breast. Cover and cook for 8-10minutes. Flip the chicken once turned white and cook for another 4-5 minutes until cooked through.
Bring a saucepan of water to the boil and drop ¾ basil leaves in for 20 seconds. Drain in colander and run under cold water for 1 minute so that it doesn’t continue to change colour.
Put the basil leaves in a tea towel and roll it up. Ring out excess moisture by twisting. Then place in a blender with salt and lemon juice. Turn on and gradually add the oil until it all combines, set aside.
Dry roast the pine nuts in a small frypan on high heat for 1-2mins
Gently fold in the tomatoes, pine nuts, feta and remaining basil in a bowl with the quinoa. Be careful not to mix to harshly otherwise the quinoa will bruise and become stodgy.
Pour the basil oil over when serving.
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