This makes an ideal lunch or light dinner meal. I use quinoa here but it will work just as well with rice, Israeli couscous or orzo. As usual this came about from thinking about what to do with the various ingredients I’d bought from stallholders and what’s in our small garden. Last weekend to make room for new plants I had to cut back my sorrel and parsley. Consequently I had a huge bag full of each. I gave some away and the rest went into a very garlicy parsley and sorrel pesto. I can really recommend the combination. Anyway I used it here.
- Ingredients and Method (for 2)
- 1 whole skinless chicken breast – poached in chicken stock till just cooked.
- ½-1 cup quinoa cooked in water or stock
- A bunch of asparagus – cooked and each spear cut into 2-3 pieces
- 2 finely chopped spring onions
- 1 medium sized fennel bulb – finely sliced
- 2-3 finely sliced radishes
- Up to 3-4 tbsps pesto
- Toasted pinenuts to garnish
- Salt and pepper
- Optional extras: broad beans, peas, finely sliced celery, cherry tomatoes, chopped cucumber
Poach the chicken breast and leave it to cool in the stock. If you like use some of the stock when cooking the quinoa.
While warm the quinoa is still warm after it’s cooked, stir through most of the pesto so the flavours are absorbed.
Slice the chicken and gently combine it with all the ingredients. Sprinkle with toasted pinenuts and a little finely chopped parsley or basil. Drizzle with a little olive oil
Serve with fresh bread.