Brett's Quinoa, Rocket & Pistachio Salad With Chicken

Brett McGregor's declicious Quinoa, rocket and pistachio salad with chicken.

Ingredients

• ½  cup Quinoa
• 1 ½ cups chicken stock
• 1 tbsp Olive oil
• 600g Chicken breast
• 50g rocket leaves
• ¾ cup flat leaf parsley
• ¾ cup mint
• ½ red onion- sliced finely
• 200g cherry tomatoes-sliced in half
• ½ cup pistachio nuts- roasted
• 3 tbsp lemon juice
• 3 tbsp Olive oil
• Black pepper to taste
• Salt to taste
• Lemon wedge for garnish

Method

To cook the quinoa place ½ cup into a pot and cover with 1 ½ cups of chicken stock. Bring to the boil reduce heat and simmer until the grain is softened to your liking and set aside. I like to keep a little bite to add another texture to the dish. Heat 1 tbsp of Olive oil in a large fry pan and cook chicken until nice and golden on both sides and cooked through. Set aside to rest. Place the quinoa, rocket, onion, parsley, mint, cherry tomatoes, pistachio’s into a bowl and gently combine. Take chicken and slice across the grain then add it to the bowl. Finally add the lemon juice, olive oil and season with salt and pepper and mix thoroughly until everything is evenly coated. Serve in a large pile in the centre of the plate and garnish with lemon wedges.