This recipe by Karen Martini was featured on her segment on Better Homes and Garden. It’s substantial, healthy and very tasty. Just perfect for lunch or a light dinner. It tasted just as good the next day as we had some leftovers.
Of course I have had to adapt the original recipe as it used burghul which is derived from wheat. I made it with quinoa which makes it even healthier than the original due to the nutrition value of the quinoa grain.
I bought a free-range Portuguese roast chicken that doesn’t have stuffing (so its gluten free).
I found the recipe in the Better Homes and Garden Magazine but its not listed on their website for some reason. Here’s the list of ingredients and recipe that someone else has posted.
I cooked 1 cup of quinoa with 1/2 tsp ras el hanout. (if you don’t have any of this spice mix you could perhaps substitute with ground cumin). Dry fry the spice with the quinoa in a saucepan for a minute or two until fragrant and slightly toasted.
Add 2 cups of water and bring to the boil. Boil for about 10mins until most of the water has evaporated. Put a lid on the saucepan, and then turn off the heat to steam through for about 15mins. Sprinkle 1 tsp salt on the quinoa and fluff it up with a fork.
You’ll need 1 cup of the cooked quinoa for the salad.
Mix through with all the ingredients and dressing and serve on a big platter. Top with the avocado, fresh chilli and pinenuts.