SanFrancisco Quinoa Salad LUISA CC Octubre 2013 Casa de Marisa

Pondre la foto pronto! perdon!

Ingredients
Salad
300g quinoa
1 fresh red chilli
100g baby spinach
4 spring onions, trimmed
1 bunch of fresh coriander
1 bunch of fresh mint
1 ripe mango
2 limes
2 tbsp olive oil
1 ripe avocado
50g fetta cheese
Chicken
2 skinless chicken breasts
1 tsp all spice
1 tsp smoked paprika
Olive oil
2 peppers

1.  Put the quinoa in the pan and generously cover with boiling water and the lid.

2.  Put the chilli, spinach, spring onions and coriander (reserving a few leaves) into a food processor, tear in the top leafy half of the mint, then blitz until finely chopped.

3.  On a large sheet of baking paper, toss the chicken with salt, pepper, all spice and paprika.  Then fold over the paper and bash and bash and flatten the chicken to 1.5 cms thick with a rolling pin.  This means it cooks more quickly and is a great cheffy trick.

4.  Put the chicken in the frying pan with 1 tbsp of the olive oil turning after 5 mins until blackened and cooked through.

5.  Deseed the capsicums, cut into strips and add to the frying pan then peel and cut the mango into chunks and set aside.

6.  Drain the quinoa and rinse under the cold tap then drain again and tip onto a big platter or board.  Toss with the blitzed spinach mixture, squeeze over the lime juice, add the remaining olive oil, mix well and season to taste.

7.  Sprinkle the mango chunks and cooked capsicums over the quinoa.  Half and destone the avocado and then cut into chunks and place over the salad.

8.  Slice up the chicken, toss the slices in any juices and add to the salad then scatter over the fetta and remaining coriander leaves.

Serves four.