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Details

  • Cooking Time: Under 30 mins
  • Cuisine: Other
  • Main Ingredient: Chicken
  • Preparation Time: Under 30 mins
  • Serves: 2

Ingredients

  • 180g quinoa

    1 bundle British asparagus, cut into 2-3 cm strips

    250g cooked smoked chicken, diced

    150g baby cherry tomatoes, halved

    30g sun blush tomatoes, finely diced

    Salt and freshly ground pepper, to taste

    Dukkah to garnish (optional - see note below)

Method

Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association

Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association

People in the South American Andes have cultivated quinoa since 3,000BC. It was a sacred food to the Incas who called it the ‘mother grain’. It is high in protein, which is important for growth and repair of muscles. It also provides useful amounts of phosphorus, calcium, iron vitamin E and B group vitamins as well as fibre. Iron is an important mineral for athletes because it is needed for the manufacture of red blood cells which carry oxygen to the muscles.

Wash the quinoa thoroughly then place in a saucepan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.

Add the asparagus to pan with the quinoa in and continue to cook for 5mins or until the asparagus is tender and all the water has been absorbed. Set aside to cool.

Transfer the quinoa and asparagus into a large bowl. Stir in the chicken, fresh and sunblush tomatoes.

Season to taste and garnish with a sprinkle of Dukkah.

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