- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped mint
- 1/3 cup lemon juice
- 1 tablespoon olive oil
- freshly ground black pepper to taste
- 500g skinless chicken tenderloins or thigh fillets
- 200g quinoa, rinsed, drained
- olive oil spray
- 1 bunch broccolini or asparagus, cut into 4cm lengths
- 250g Tilba Dairy Bellbrook Feta crumbled,
- 4 spring onions, thinly sliced
- 50g baby rocket leaves1 pomegranate, seeds removed
Method
Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad.2. Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool.3. Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken. 4. Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter