Quinoa with chicken and haloumi
1 cup(s), (180g), rinsed, drained
Always Fresh, Red Peppers, Fire Roasted, Marinated, Strips
65 g, drained
fresh flat-leaf parsley
1 x 3 second spray(s)
skinless chicken breast
400 g, lean tenderloins
100 g, thinly sliced
- 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.
- 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.