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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