Dukkah chicken and quinoa salad

Save time and feel better with this healthy chicken and quinoa salad just made for busy nights.

• 1 cup quinoa, rinsed (see note)
• Olive oil cooking spray
• 2 medium carrots, peeled, diced
• 2 (250g each) Steggles chicken breast fillets, trimmed, halved horizontally
• 2 tablespoons pistachio dukkah (see note)
• 1/3 cup orange juice
• 1/3 cup finely chopped fresh flat-leaf parsley leaves
• 1/4 cup shredded fresh mint leaves
• 2 green onions, finely sliced
• 2 teaspoons extra-virgin olive oil

Energy 1615kJ	Fat saturated 1.70g
Fat Total 11.60g	Carbohydrate sugars g
Carbohydrate Total 32.00g	Dietary Fibre 5.50g
Protein 35.20g	Cholesterol 81.00mg
Sodium 115.00mg

All nutrition values are per serve.

1. Step 1

   Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain.

2. Step 2

   Meanwhile, lightly spray a frying pan with oil. Heat over medium-high heat. Cook carrot, stirring, for 5 minutes or until just tender. Transfer to a bowl.

3. Step 3

   Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through.

4. Step 4

   Combine quinoa, orange juice, parsley, mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad.

Timesaver shortcut: Halving chicken reduces cooking time. Slice trimmed chicken breasts into 2 even fillets.

Quinoa (pronounced 'keen-wa') is the seed of a native South American plant, available from health food stores or the health food aisle of larger supermarkets.

Dukkah is a mix of ground nuts, dried herbs and spices available from larger supermarkets.