Recipe by : Jo Wilcox
Photography by : Melanie Jenkins
This recipe first appeared in Food magazine.
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Ingredients
Sesame dressing
Method
1.In a large bowl toss together the shredded chicken and quinoa, and chill until needed.
2.Heat the olive oil in a medium frying pan and sauté the carrots and sliced capsicums for 4-5 minutes until coloured. Add the kale and toss until just starting to wilt.
3.Meanwhile make the sesame dressing (see below).
4.Combine the chicken and quinoa with the sautéed vegetables, dates and hazelnuts, and drizzle over the dressing. Toss gently and arrange on a platter.
Sesame dressing
5.Combine all ingredients in a jar and shake or whisk well.
Note
- The dressing will keep in an airtight container, refrigerated, for a week. It can be used on bean salad or other noodle dishes too – Quinoa should be rinsed in a sieve under cold water before cooking. To cook, simmer 1 cup quinoa with 2 cups water, covered, over a low heat for 15 minutes. PER SERVE (6) Energy 414kcal, 1737kj • Protein 19g • Total Fat 26.2g • Saturated Fat 2.9g • Carbohydrate 23.4g • Fibre 5.6g • Sodium 591mg
