Cumin chicken with vegetable quinoa
1½ cup(s), (375ml)
¾ cup(s), (150g), white, rinsed and drained
350 g, trimmed, finely chopped
½ medium, finely chopped
170 g, cut into florets
Skinless chicken breast
450 g, (buy 500g), sliced horizontally
1 small, (fronds), chopped
400 g, (Japanese), seeded and sliced
- Place the stock, quinoa, fennel and onion in a large saucepan. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes or until the quinoa is tender. Add the broccoli for the last 3 minutes of cooking.
- Meanwhile, combine chicken, cumin seeds and half the oil in a bowl. Season with salt and pepper and toss to coat. Place the pumpkin and remaining oil in a bowl and toss to coat.
- Heat a large frying pan over high heat. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Reheat the pan over high heat. Cook the pumpkin for 3 minutes each side or until golden and tender.
- Spoon the quinoa mixture onto serving plates and top with the chicken and pumpkin. Sprinkle with the fennel fronds to serve.