Yen Can Cook: Quinoa Salad with Grilled Black Pepper Chicken

December is typically a busy month with social engagements, house guests, visiting, shopping and all the other “to-dos”. It is also a season to indulge, dinner parties and social events galore will be breaking more than a few diets. We don’t blame you if you succumb to the call of one extra Christmas fruit cake or a second helping of turkey. After all, one of the best parts about the holiday season is the food. At the same time, I believe balance is the key. Apart from increase my workout effort, I’ll try to eat healthfully at home so I can safely enjoy those special festive treats and meals. Today’s recipe is one of my favourite salad recipe which is not only healthy but also very filling (very important to me!) To avoid putting on holiday weight, this recipe definitely a keeper!

 

Ingredients (Serve: 2-3)

200g quinoa

1pcs chicken breast

4 red radishes, thinly sliced

80g edamame, boiled and seeds removed from pods

6 cherry tomatoes, halved or quartered

Rocket leaves or other mesclun salad leaves

1 teaspoon McCormick Mixed Herbs

1/2 teaspoon McCormick Black Pepper Grinder

1 teaspoon toasted/roasted sesame seeds

20g bonito flakes

Cooking oil

Marinade

1/2 tablespoon McCormick Black Pepper Grinder

1/2 tablespoon McCormick sea Salt Grinder

1/2 tablespoon McCormick Garlic Powder

Spicy Sesame Dressing

1/2 teaspoon McCormick Chili Ground/Chili Flakes

3 tablespoons roasted white sesame seeds, finely grounded

2 tablespoon mayonnaise

2 tablespoon vinegar

1 1/2 tablespoon light soy sauce

1 teaspoon sugar

1/2 teaspoon sesame oil

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Step 1: Marinate the chicken breast with marinade for at least 2 hours.

Step 2: Cook the quinoa, refer HERE for how to cook fluffy quinoa.

Step 3: To make the spicy sesame dressing, mix well all the ingredients together in a bowl.

 

I used my new member in my kitchen, the Chefology 24cm frying pan to toast my sesame seeds. Spread the sesame seeds out in an even layer and cook over medium heat. Shake or stir the seeds constantly to keep the seeds moving, toasting them evenly and preventing burning, for about 2-3 minutes until slightly browning. You may roast it in oven too.

 

Step 4: Use the same frying pan, heat up some oil then pan fried the chicken until fully cooked. Set aside for 5 minutes then slice it.

Note: Salmon or smoked duck can be used to substitute the chicken breast.

Step 5: For the salad, mix the quinoa, red radishes, cherry tomatoes, rocket leaves and edamame in a salad bowl.

Step 6: Add in McCormick Mixed Herbs, McCormick Black Pepper Grinder and the spicy sesame dressing, toss well. Garnish with bonito flakes and toasted sesame seeds, topped with the grilled chicken breast.

Step 7: Serve.

 

HAPPY COOKING!

 

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