Poached Chicken, Quinoa, Cucumber, Grapes & Feta

Ingredients 

170 grams dried quinoa
340 ml lightly flavoured stock
2 cooked chicken breasts or leftover chicken  (vegetarian option below)
1 teaspoon lemon juice
1 tablespoon olive oil
Seasoning
15 grams fresh coriander, lightly chopped
20 black grapes, halved and deseeded
100 grams sheeps feta cheese
½ cucumber, deseeded and sliced thinly
Small handful of purslane or baby spinach leaves

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Method

1. Heat stock in saucepan until boiling. Swirl quinoa in a large bowl of water, then rinse it under a tap and add to boiling stock. Give it a quick stir, cover saucepan and cook on low simmer for 15-20 mins, until there is still a little crunch in the grains - you’ll see a small white disc surrounding them showing the quinoa is cooked, or very nearly. Drain off any excess water then leave in the strainer for 5-10 minutes before fluffing up with a fork.
2. While quinoa is cooking, slice grapes, cucumber and coriander. Lightly fluff the quinoa and add lemon juice, olive oil, seasoning and coriander. Mix through.
3. Gently pull apart the cooked chicken with your fingers and mix into quinoa along with cucumber, grapes and purslane leaves. Transfer to a large bowl, platter or plate.
4. Gently crumble feta, sprinkle over the quinoa and serve.

 

• Gluten free
• Dairy free
• Diabetic friendly
• Low GI
• Vegetarian or Vegan: see tips

 
Maggie’s Tip

• Vegetarian or vegan option: Omit chicken and use any of the following: olives, cooked chickpeas, black-eyed beans, aduki beans, roasted vegetabes, mixed nuts, mixed seeds, goats cheese, sheeps cheese, vegan cheese etc.
• This will last 3-4 days in your fridge.
• Fantastic lunchbox filler, specially when on the go. Enjoy after a tough workout to ease those painful muscles! 

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Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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