HomeFood & drinkBritish Asparagus, Quinoa & Smoked Chicken Salad

British Asparagus, Quinoa & Smoked Chicken Salad

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Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 15 minutes
 
Ingredients (for 2 people) :

    -180g quinoa
    -1 bundle British asparagus, cut into 2-3 cm strips
    -250g cooked smoked chicken, diced
    -150g baby cherry tomatoes, halved
    -30g sun blush tomatoes, finely diced
    -Salt and freshly ground pepper, to taste
    -Dukkah to garnish (optional - see note below)

    To make the dukkah:
    -4 tbsp sesame seeds
    -2 tbsp cumin seeds
    -1 tbsp ground coriander
    -Pinch dried chilli flakes, optional
    -50g hazelnuts, finely chopped
    -½ teaspoon salt

Method:

Wash the quinoa thoroughly then place in a saucepan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.

Add the asparagus to pan with the quinoa in and continue to cook for 5mins or until the asparagus is tender and all the water has been absorbed. Set aside to cool.

Transfer the quinoa and asparagus into a large bowl. Stir in the chicken, fresh and sunblush tomatoes.

Season to taste and garnish with a sprinkle of Dukkah.

To make the dukkah:
Dry fry the sesame seeds, cumin and coriander for 3 minutes, in a non stick frying pan over a low heat, moving them about until they start to smell fragrant. Tip them out onto a plate.

Add the hazelnuts to the frying pan and fry for 1-2 minutes or until lightly golden. Stir the nuts, salt and chilli into seed mixture.

Store in an airtight container for up to 1 week.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by British Asparagus.

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another free recipe every day






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