25 g quinoa
125 ml boiling water
250 g large red apple, quartered, cored, thickly sliced
1 red capsicum, quartered, seeded, flattened
250 g skinless chicken breast fillet, trimmed of excess fat
olive oil cooking spray
1 Tbsp flaked almonds, toasted
1 cup parsley, roughly chopped
2 Tbsp fresh lemon juice
3 tsp extra virgin olive oil
freshly ground black pepper
lemon cut into wedges, to serve
- Rinse the quinoa in a fine sieve. Put the quinoa and water in a small saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, 12-15 minutes or until the liquid is absorbed. Remove from heat and aside, covered, for 5 minutes. Transfer to a bowl. Set aside for 10 minutes.
- Meanwhile, preheat a large chargrill pan on medium-high heat. Spray the apple, capsicum and chicken with cooking spray. Add to the chargrill and cook for 2-3 minutes each side for the apples and capsicum and 4 minutes each side for the chicken. Transfer to a plate.
- Tear the chicken into thick pieces and cut the capsicum into thick strips. Place in a medium bowl with the apple slices, almonds, parsley, lemon juice and oil. Season with pepper. Toss to combine. Add the quinoa and toss to combine. Serve.