Preparation time is 40minutes
Cook time is 40minutes
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 medium red onions, peeled, chopped into wedges
- 2tablespoons olive oil
- 4 medium oranges, 2 juiced, 2 peeled and sliced into rounds
- 1teaspoons cinnamon
- 1teaspoons cumin
- 300grams chicken breasts, skinless, sliced
- 500grams mixed quinoa
- 3tablespoons coriander, fresh, chopped
- 3tablespoons mint, fresh, chopped
- 30grams pistachios, shelled, chopped
Nutrition per serving
3250kJ / 780Cal
3250 Kilojoules or 780 Calories
37% of daily energy intake*
Protein
21.8grams
Fat
20.5grams
Carbs
103grams
Sugars
13.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light and citrus-infused grilled chicken and orange quinoa salad recipe is perfect for summer dining al fresco with friends and family.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Place the onions in a roasting tin and toss with a tablespoon of oil. Roast for 25 minutes and set aside to cool.
Step 2 of 4
Whisk half of the orange juice with the cinnamon and cumin in a shallow dish and add the sliced chicken. Cover and marinade for 30 minutes. Cook the quinoa according to pack instructions and tip into a large bowl.
Step 3 of 4
Heat a large griddled pan on high heat and sear the orange slices for 2 minutes on each side, until lightly charred. Drain the chicken strips, discard the marinade and cook in the griddle pan for 8-10 minutes until cooked through.
Step 4 of 4
Whisk the remaining orange juice and oil together and pour into the bowl with the quinoa. Mix well and stir in the onions, herbs and orange slices. Serve the quinoa salad topped with chicken and sprinkled with pistachios.
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