Recipes
Pesto chicken and quinoa salad
Preparation time
Cooking time
Serves
Ingredients
Salad
1 cup quinoa
1 ½ cups water
400g chicken tenderloins
200g green beans
2 celery stalks, finely sliced
2 spring onions, finely sliced
100g rocket
½ red chilli, thinly sliced
2 tablespoons pinenuts, toasted
Basil leaves for garnish
Dressing
½ cup olive oil
Zest and juice of a lemon
1 clove garlic
2 tablespoons capers
¼ cup basil leaves
½ red chilli
salt
Method
Dressing
1.
Place the dressing ingredients in a food processor and blend until smooth.
Salad
1.
Place quinoa and water in a solid steam tray, place into oven on shelf position 1. Steam 100°C for 11 minutes.
2.
Place chicken on a solid steam tray on shelf level 2, leave the quinoa in the oven. Steam 100°C for 3 minutes.
3.
Place green beans on a perforated steam tray, place in the oven on shelf level 3, leave the quinoa and chicken in the oven, steam 100°C for 2 minutes.
4.
Allow the quinoa to sit without stirring until cool.
5.
In a large bowl mix celery, spring onions, rocket, quinoa and ½ the dressing, season.
6.
Place on a large serving platter and arrange the chicken and green beans on top of the quinoa mix and dress with the remaining dressing, sprinkle with pinenuts, chillies and basil leaves.
Notes
- You can use one kind of quinoa or ½ red and ½ white works well.
Applicance Functions
