Quinoa

Chicken, Quinoa & Chickpea Salad

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Chicken, Quinoa & Chickpea Salad
This salad is delightfully fresh, zesty and punchy! The fresh herbs really make it!

My sister-in-law and I always used to make this salad with cous cous. It’s merged over the years to have quinoa instead as its a healthier option & of course gluten free. It’s delicious with the cous cous, however I think it’s better with quinoa!

I love quinoa, it’s little nutty tasting, soft textured balls make for a delicious bowl of goodness!

I sear the chicken in a pan and then if necessary finish in the oven. It gives the breast some nice caramelisation which I really love! You can do this too, or if you like the chicken steamed you can steam it on the Varoma tray 17-20 Mins/Varoma/Speed 2, whilst you are cooking the quinoa.
Or if you have 500g pre-cooked and shredded chicken you can toss that into the salad!

The fresh herbs are integral to this awesome salad! They add the flavour and freshness.
Chicken, Quinoa & Chickpea Salad 2

My kids love this salad, especially my little 17 month old! As you can see by the picture she really loves to eat it right when mummy wants to take photos! Of course…it’s much too yummy to be looked at, it is to be eaten after all!

Enjoy! xx

Chicken, Quinoa & Chickpea Salad
Serves 6
This delicious fresh flavour-packed simple salad makes the perfect addition to any bbq, celebration or simply for weekday lunches or kids lunchboxes! Reader Heidi says: "This is a flavoursome simple recipe which is divine on your taste buds!."
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Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
Ingredients
  1. 2 Organic Chicken Breasts
  2. 1 Tbsp Olive Oil
  3. 1 tsp Italian Herbs
  4. 1/2 tsp Smoked Paprika
  5. 1 tsp Celtic Sea Salt
  6. 1/2 Lemon, zested
SALAD
  1. 170g White Quinoa
  2. 800ml Water
  3. 400g (1 Tin) Cooked Chickpeas
  4. 250g Cherry Tomatoes (halved)
  5. 1/2 Red Onion, sliced into thin wedges
  6. 1 Bunch Fresh Italian Parsley, leaves only, chopped roughly
  7. 1/3-1/2 Bunch Fresh Mint, leaves only, chopped roughly
DRESSING
  1. 60ml Olive Oil
  2. 20ml Lemon Juice
  3. 1 tsp Italian Herbs
  4. 1 tsp Garlic Powder
  5. 1 tsp Onion Powder
  6. 2 tsp Celtic Sea Salt
Instructions
  1. Soak the quinoa 30 minutes prior to cooking this recipe.
  2. Toss the chicken in the herbs, spices and lemon. Heat a fry pan over medium heat and sear the chicken breasts until golden brown on each side. If not fully cooked through, place onto a baking tray lined with baking paper, cover with foil and finish cooking in the oven 10-15 Mins/180°C.*(Alternatively, you can slice the breast into strips before marinating and cook in the Varoma tray above the quinoa for 17-20 Mins/Varoma/Speed 2.)
  3. Once the chicken is cooked and cooled sightly, shred the chicken into pieces by hand or place into the Thermomix and shred 3-4 Sec/Speed 4-5/Reverse (keeping a close eye on it that it doesn't turn into paste!) Set aside.
  4. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 20-25 Mins/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl to cool down.
  5. Once cooled, add the chicken along with all the remaining ingredients.
  6. Place the dressing ingredients into the Thermomix and mix 3 Sec/Speed 5. Pour over the salad just prior to serving and toss to combine! Yum!
Notes
  1. *When cooking the chicken breast, if you have really thick breasts you can slice them horizontally to make them a little thinner so that the meat will cook more evenly.
  2. * This makes an awesome salad in a jar too! Place the dressing on the base of the jar, followed by the chicken, quinoa, tomatoes, onion, and herbs on top!
Kitch'n Thyme http://kitchnthyme.com.au/

Roast Pumpkin & Dukkah Spiced Quinoa Salad w Garlic Yoghurt Dressing

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Roast Pumpkin Quinoa Salad

Let me just paint a picture for a moment of life as a mummy blogger!!….

You have a toilet training toddler and a newly walking baby that are both into everything!!!…albeit, cute and as adorable as anything!…Well, after 3 hours of working on the same thing, you finally get to finish it and EAT!….If any of you out there relate, this salad is worth waiting for!

The weather is heating up and this salad makes the perfect addition to a lunchbox with some boiled eggs, to a BBQ, a picnic or to dinner! Beautiful with Roast Lamb or Grilled Chicken, I’m sure you will enjoy it!

I use my delicious Hazelnut & Macadamia Dukkah. I love how easy it is to make in my Thermomix, including dry roasting the spices first in the same machine! So handy!

Roast Pumpkin Quinoa Salad 2

Quinoa is such a nutritious pseudo-grain! It’s high protein content makes it a really healthy option for kids and adults alike. Its yummy nutty flavour, really makes it so suitable for fresh salads, especially this dukkah spiced one!

The salad ingredients are honestly quite flexible. If you don’t have cucumber, try snowpeas. If you don’t have pumpkin, both carrot or sweet potato will be nice. Radishes would also go beautifully!

To make it completely Dairy Free, use Coconut Yoghurt in the dressing instead of Greek yoghurt.

I’m sure many of you are beginning to pencil ideas for outdoor and festive season entertaining, so add this one to list, it won’t disappoint!

Roast Pumpkin & Dukkah Spiced Quinoa Salad w Garlic Yoghurt Dressing
Serves 6
Beautiful middle eastern flavours combined to make one yummy salad! Make my delicious Hazelnut & Macadamia Dukkah for this salad!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 170g White Quinoa (500g cooked)
  2. 800g Water
  3. 350g Pumpkin, peeled & diced into 1cm cubes
  4. 2 Tbsp Hazelnut & Macadamia Dukkah
  5. 3 Tbsp Olive Oil
  6. 1 Medium Red Onion, cut into thin wedges
  7. 2 Cloves Garlic, peeled & crushed
  8. 100g Cherry Tomatoes, halved
  9. 2 Lebanese Cucumbers, halved lengthways and sliced diagonally
  10. 1/2 Bunch Watercress
  11. 1/4 Bunch Coriander, leaves
  12. 1 Tbsp Olive Oil
  13. 1 1/2 tsp Celtic Salt
  14. 1 Tbsp Lemon Juice
  15. 30g Roasted Almonds, halved
  16. Extra Hazelnut & Macadamia Dukkah for sprinkling
  17. Black Pepper, for grinding
Garlic Yoghurt Dressing
  1. 1 Clove Garlic, peeled
  2. 150g Greek Yoghurt
  3. 1/4 tsp Celtic Salt
Instructions
  1. Soak the quinoa 30 minutes prior to cooking this recipe.
  2. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 20-25 Mins/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl.
  3. Line a medium baking tray with baking paper. Preheat the oven to 180°C. Place the pumpkin on the tray and add the dukkah and 1 Tbsp of the olive oil. Toss with your hands to coat the pumpkin thoroughly. Place into the oven to roast for 15 minutes or until just tender with a knife. Place into the mixing bowl with the quinoa.
  4. Heat the remaining 2 Tbsp oil in a medium frypan over medium heat. Cook the onion & garlic, stirring for 3 minutes. Add to the large mixing bowl.
  5. Add the tomatoes, cucumbers, watercress & coriander. Add the olive oil, salt and lemon and toss well to combine all the ingredients.
  6. For the yoghurt dressing, place the garlic into the Thermomix and chop 3 Sec/Speed 7. Scrape down the sides, add the yoghurt and salt and mix 5 Sec/Speed 3.
  7. Serve the salad on a large platter, topped with the roasted almonds, the yoghurt dressing, extra dukkah if you desire and a generous grind of black pepper.
Notes
  1. You'll need to make a batch of my delicious Hazelnut & Macadamia Dukkah for this recipe!
Kitch'n Thyme http://kitchnthyme.com.au/

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo

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Quinoa Pumpkin BitesOh these! Oh these! It’s not everyday that you just chuck a whole heap of stuff in a bowl and then afterwards think ‘Thank goodness I wrote that down!!!’. Normally I’m scratching my head to remember every little thing I put in so I can re-create them just as awesomely again! So this was my lucky day!

I’ve made them a couple of times since just to perfect them for you guys!…And maybe so I could eat a few more!

Last week I had to put my chef whites back on and go do a shift at the Health Retreat. It was great being back in the kitchen feeding hungry mouths and seeing the lovely guests relish the yummy food!

I made my Butter Chicken (that recipe is coming very soon- and you will not want to miss it! It’s amazing!!!) with Quinoa instead of Rice. There was a little Quinoa left over so I thought I’d bring it home and turn it into some yummy morsels! And that I certainly did!…If I say so myself!

They are DELICIOUS!!! And SOOO easy!

I’ve used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.

I LOVE that they have veggies hidden in them too! They have zucchini, shallots, pumpkin and herbs! From the outside they just look like crispy yummy treats, but are full of goodness inside.

Quinoa is so nutritious! It is technically a seed, but can be used like a grain. It’s versatility is awesome! It has the perfect balance of all nine amino acids essential for human nutrition, making it a great source for added protein Along with plenty of potent antioxidants, it’s also a good source of fibre and iron.

If you’re dairy free, just leave out the feta.

If you aren’t convinced by now to go and make them then let me just tell you what makes these extra special! It’s the Coriander Mayo! It is so quick to whip up in the Thermomix and just matches the pumpkin in flavour so perfectly! 

So go make them! Go now!

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo
Yields 50
Little protein packed morsels of yumminess! Perfect for lunchboxes, parties or snacks!
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Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Ingredients
  1. 170g White Quinoa (500g cooked)
  2. 800g Water
  3. 300g Pumpkin, peeled & diced into 1-2cm cubes
  4. 2 Tbsp Olive Oil
  5. 2 Zucchinis, chopped into 3-4cm pieces
  6. 2 Shallots, thinly sliced
  7. 100g Feta, crumbled
  8. 1/2 Bunch Coriander, finely chopped
  9. 3 Sprigs Mint, finely chopped
  10. 50g Breadcrumbs
  11. 50g Wholemeal Spelt flour
  12. 2 Organic Eggs, lightly beaten
  13. 2 tsp Celtic Sea Salt
  14. Panko breadcrumbs for shallow frying
  15. Olive Oil, Ghee, or Rice Bran oil for shallow frying
Coriander Mayo
  1. 1/2 Bunch Coriander, leaves only
  2. 1 Garlic Clove
  3. 2 Egg yolks
  4. 1 tsp Dijon Mustard
  5. 1 Tbsp Lemon Juice
  6. 1/2 -1 tsp Celtic sea salt
  7. 250g Macadamia, Light Olive, or Rice Bran Oil
Instructions
  1. Soak the Quinoa 30 minutes prior to cooking this recipe.
  2. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 25 minutes/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl.
  3. Line a large baking tray with baking paper. Preheat the oven to 180°C. Place the pumpkin on the tray and drizzle with the olive oil and sprinkle with some salt. Toss with your hands to coat the pumpkin thoroughly. Place into the oven to roast for 25 minutes or until just tender with a knife. (You want the pumpkin to hold together in the mix.)
  4. Place the zucchinis into the mixing bowl and chop 5 Sec/Speed 4.
  5. Place into the large mixing bowl along with all the remaining ingredients.
  6. Mix together with a flexible spatula until thoroughly combined.
  7. Heat the oil in a frying pan over medium heat. (Be careful not to overheat as you don't want the oil to smoke.) Grab small spoonfulls with your hands and push together into little rounds. Gently flatten into bite sized morsels and coat with the breadcrumbs. Pan fry on either side until golden brown before draining on absorbent paper towel.
  8. Serve warm with the coriander mayonnaise.
Coriander Mayo
  1. Place the garlic and coriander into the mixing bowl and chop 3 Sec/Speed 7. Scrape down the sides of the bowl.
  2. Insert the butterfly. Add the egg yolks, mustard, lemon juice and salt and mix 20 Sec/Speed 4.
  3. With the butterfly rotating on Speed 4 and MC in place, gradually pour oil into mixing bowl lid. Add oil slowly to start with and then faster as the mayonnaise starts to emulsify. This should take around 2-3 minutes.
  4. Serve with the Quinoa Bites! Yummo!
  5. Or store in the fridge in a jar.
Notes
  1. For a Gluten Free Option: I've used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.
Kitch'n Thyme http://kitchnthyme.com.au/