Quinoa with chicken and haloumi
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Just because it’s healthy doesn’t mean it can’t be a taste sensation… and this recipe proves it!
Ingredients
Quinoa
1 cup(s), (180g), rinsed, drained
Roasted capsicum, not in oil
65 g
Cherry tomatoes
250 g
Fresh flat-leaf parsley
½ cup(s)
Oil spray
1 x 3 second spray(s)
Skinless chicken breast
400 g, lean tenderloins
Haloumi cheese
100 g, thinly sliced
Instructions
1
Place quinoa and 2 cups (500ml) water in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover and simmer for 12–15 minutes or until liquid is absorbed. Add pepper strips, tomatoes and parsley, then season with salt and freshly ground black pepper.
2
Meanwhile, preheat a chargrill pan or barbecue over high heat. Cook chicken in batches, turning occasionally, for 6–8 minutes or until browned. Lightly spray haloumi with oil and cook for 1–2 minutes each side or until golden. Serve quinoa topped with chicken and haloumi.
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