Â鶹Éç

Available for over a year

Oriental quinoa salad with sticky Chicken: This Salad is a great way of introducing different grains into your children's diet or even your own! Its crunchy and refreshing and great for a hot day ( like today )when you don't want to have the oven going. You can either Pan fry like I did or even marinate the chicken with the sauces and then pop onto the BBQ. Ingredients: (Serves 2 approximately) Chicken: - 1 Chicken thigh for 2 people sliced into strips - 1-2 tbsp the oil of your choice ( I used coconut oil ) - 1-2 cloves of Garlic depending on size - Thumbnail amount of grated fresh Ginger - 1/4 Red chilli (without seeds) chopped finely - Tbsp light soy sauce - Tbsp Oyster sauce - Good pinch of caster sugar - good squeeze of lime juice Salad: - A good handful of Quinoa cooked - Handful of sugar snap peas thinly sliced lengthways - 2 handfuls of bean sprouts - 1 carrot thinly sliced ( julienned) - 1/4 of side of White cabbage thinly sliced - 3 spring onions chopped - 3-4 leaves of Pak choi sliced diagonally - 6 radishes round or breakfast sliced into thin rounds - few leaves of fresh coriander chopped - May need an extra spritz of lime to taste Method: * Cook off Quinoa to packet instructions. Then rinse in a sieve under cold water and drain. * Slice chicken and fry off in a frying pan on a medium heat. Add Garlic, ginger and chilli and fry off for a couple of minutes. * Once Chicken is starting to brown, add your soy stir and cook for a minute or two. * Add your oyster sauce, stir and cook for another minute. * Sprinkle in your sugar, spritz of lime and let it cook on a low heat for another 3-4 minutes or until nice and brown and sticky. * Whilst your chicken is cooking away, prepare your salad. * Add your cooked quinoa to the salad, add your Chicken, chopped coriander and then toss all together. * Taste to see if it needs extra lime or not. Then serve.