Our recipe for wellbeing
Chicken with Quinoa Salad and Yoghurt
Sagun Rana
Ingredients Method
200g quinoa 600ml water 1 bunch parsley leaves , chopped 2 tbsp . coriander , finely chopped 8 cherry tomatoes , quartered 2 spring onions , finely chopped 60ml extra virgin olive oil 2 tbsp . lemon juice 1 ½ tsp . paprika 1 tsp . ground cumin Pinch of cayenne 1 tsp . caster sugar 100g Greek yoghurt 1 tbsp . olive oil 750g chicken breast
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Place the quinoa and water in a small saucepan over medium heat , then bring to a simmer . Cook for 10 minutes or until tender . Drain well and leave to cool . Add herbs , tomatoes and onions to quinoa and toss to combine . Mix oil , lemon juice , ½ teaspoon of paprika , cumin , cayenne and sugar . Then , season . Place yoghurt in a bowl and drizzle over 2 teaspoons of the dressing then sprinkle with some paprika . Toss salad in remaining dressing . Preheat grill to medium-high . Mix oil and remaining paprika , season then brush over the chicken fillets . Grill for 7-8 minutes each side until cooked through . Slice the chicken once it is cooked and rested for 5 minutes then serve with salad and yoghurt .
Chicken Balls with Thai Salsa & Rice
Sheryn Kerr
Ingredients Method
Chicken balls 500g chicken mince ½ red capsicum , finely chopped 2 spring onions , finely chopped
Ready to serve hokkien or egg noodles
2 tbsp . sweet chilli sauce
1 tsp . Masterfoods Thai seasoning
Panko crumbs Oil for frying Thai salsa Baby cucumbers , finely chopped Baby spinach , finely chopped Watercress , finely chopped Green capsicum , finely chopped
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Combine all chicken ball ingredients into a bowl , roll into balls coated with crumbs and shallow fry . Combine ¼ cup Hoisin Sauce and ¼ cup Lime juice and stir through the salsa ingredients . Serve with rice . Yum !
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