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Ingredients

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Red and White Quinoa:

  • 50g Red and white quinoa- raw weight

Chicken :

  • Chicken, breast 100 g
  • Oil, Sunflower 5 ml
  • Fresh lemon juice 15 ml
  • Parsley, fresh, chopped 2 g

Asparagus:

  • Asparagus 4 pc

Confetti

  • 10g Orange segments (3 segments)
  • Pomegranate seeds 20 g
  • 25g artichoke hearts cut into small squares

Zesty Vinaigrette:

  • Hellmann's Greek Salad Dressing
    Hellmann's Greek Salad Dressing
    50 ml
    Added to cart: Hellmann's Greek Salad Dressing
  • Lemon zest 10 ml
  • Fresh lemon juice 10 ml

Preparation

  1. Red and White Quinoa:

    • In a saucepan, add the quinoa and turn on the heat to medium/high.
    • Add hot vegetable stock to the pot.
    • As the stock evaporates, keep topping up the stock to the pot.
    • Cook until the grain splits and becomes translucent - about 25 minutes.
  2. Chicken :

    • In a frying pan over medium heat, add oil and cook chicken until fully cooked.
    • Add lemon juice and chopped parsley.
    • Adjust the seasoning with salt and pepper.
  3. Asparagus:

    • Peel the asparagus.
    • Blanch and refresh asparagus.
    • Cut the spear heads off.Use the remaining ends for the confetti.
  4. Confetti

    • Cut up the orange segments and artichoke hearts to the same size of the pomegranate seeds.
    • Use the ends of the blanched asparagus, and cut into small cubes. Add to the mix.
  5. Zesty Vinaigrette:

    • Combine all the ingredients together and set aside.
  6. To assemble:

    • Mix Hellmann's ZestyVinaigrette Dressing through the warm quinoa.
    • Add the warm chicken.
    • Scatter the confetti over the quinoa.
    • Garnish with the blanched asparagus.