Name: Poached Chicken & Quinoa Salad
Total time: 25 min
Yield: 2
Ingredients: ½ cup (100g) tri-coloured quinoa; 1 cup (250ml) water; ⅓ cup (80ml) lemon juice (reserve 1 lemon skin for poaching); ⅓ cup (80ml) extra virgin olive oil; 1 cup (250ml) chicken stock (or 1 stock cube dissolved in 1 cup water); 1½ cups (375ml) water, extra; 2 small (about 400g) chicken breast fillets; 125g cherry tomatoes, halved; ¾ cup loosely packed fresh flat-leaf parsley leaves; ½ cup loosely packed fresh basil leaves; 2 green onions, sliced; 1 perfectly ripe medium avocado, peeled, halved

VMG Recipes