This is my great welcome to Spring! Spicy, nutty, healthy and simply a mouthful of yummy! This is the recipe to try on a balmy warm evening or right up by the poolside on a hot day – just as I have! Enjoy!
1 cup quinoa
2 chicken breasts
200 grams of french beans topped and tailed
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp Spanish paprika
1/2 tsp salt
Juice of 1/2 lemon
8-9 Tbs of oil
1/2 cup chopped sundried tomatoes plus 3 tbs oil from this bottle of sundried tomatoes
2 bullet Chillies, seeds removed and finely chopped
1 tsp minced ginger
1 tsp minced garlic
3/4 cup pistachio nuts
1/2 cup sesame seeds
1/2 cup finely chopped red onions
4 sprigs Rosemary
1 large bunch of kale, leaves removed from the stem and washed
2 bags of rucola
Extra salt and black pepper for seasoning
Extra oil for BBQ
Mix the cinnamon, nutmeg, Spanish paprika, salt, ginger and garlic and 4 TBs of oil together, add salt and black pepper for seasoning.
Create shallow cuts in the chicken breasts and marinate in the spice mix for at least 2 hours.
Boil the quinoa in 2 cups of water until tender. ( Around 10 minutes ) Drain in cold water . Add salt, pepper and the juice of 1/2 lemon.
Blanch the French beans in hot boiling water for 3 minutes then plunge into ice cold water. This is a great trick to keep their bright green colour. Cut into tiny 5mm pieces as shown.
In a large bowl mix the quinoa, red onion, french beans, sun-dried tomatoes and bullet chilli. Pour over the sun-dried tomato oil.
Place the kale and rucola in the base of your serving dish. Squeeze the juice of half a lemon over the leaves and season with salt and pepper.
Heat up the barbecue and when the grill is medium hot, place the chicken on the and grill and barbecue for 8-9 minutes, turning constantly until golden brown. Keep brushing the chicken with oil using the Rosemary branches. This infuses an amazing herby flavour. Sprinkle over the marinade and some extra black pepper for crunch as you barbecue, to keep the chicken moist and succulent. When you have finished grilling, slice into thick pieces and cover with foil to keep warm.
Add the quinoa mixture to the rucola and kale platter. Add the sliced grilled chicken on top. Finally add the pistachio nuts, the sesame seeds and finish with a scattering of chopped parsley.