Quinoa salad with chickpeas, soy beans and poached chicken recipe


  • 120g (4½oz) quinoa
  • 2tsp vegetable stock powder, dissolved in 400ml (14fl oz) water
  • 3 skinless, boneless chicken breasts
  • 1 x 400g tin organic chickpeas, rinsed and drained
  • 50g (2oz) cashew nuts, roasted
  • 25g (1oz) pumpkin seeds
  • 15g (½oz) sesame seeds, roasted
  • + 6 more ingredients
    • 75g (3oz) frozen soy beans, cooked
    • 2tbsp rice vinegar
    • 2tbsp light soy sauce
    • 2tsp toasted sesame oil
    • juice 1 lime
    • 1tbsp coriander, roughly chopped

1. Place the quinoa in a saucepan with twice its volume of cold water. Bring to the boil, reduce the heat to a simmer and cook for 15 minutes or until soft. It should almost have a bouncy texture when bitten. Drain any excess water and allow to cool. 2. Bring the vegetable stock to the boil, add...

View full recipe at SpringPad


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