CHICKEN WITH
QUINOA GREEK SALAD
PREP TIME: 10 MINS
COOK TIME: 20 MINS
SERVES 4 (AS A LIGHT MEAL)
150g quinoa
300ml water
15g light margarine
1 red chilli, deseeded,
finely chopped
1 clove garlic, crushed
300g chicken
tenderloins, sinew
removed, trimmed
of fat
2 tsp extra virgin olive oil
Freshly ground black pepper
250g vine-ripened tomatoes,
roughly chopped
8 pitted Kalamata olives
1 red onion, finely sliced
60g reduced-fat feta, crumbled
Small bunch mint, leaves
picked, chopped
Juice and zest 1/2 a lemon
1 Put the quinoa and water in a
medium saucepan and bring to
the boil over medium heat. Reduce
heat to medium-low and cook,
covered, for 10-15 minutes or until
tender and the liquid is absorbed.
2 Meanwhile, preheat a chargrill
on medium-high. Combine the
margarine, chilli and crushed garlic
in a small bowl. Toss the chicken
fillets in 1 tsp of the olive oil and
season with pepper. Put chicken
on the chargrill and cook for 3-4
minutes each side or until cooked
through. Transfer to a plate. Spoon
the spicy margarine over the
chicken and set aside to melt.
3 Combine the tomatoes, olives,
onion, feta and mint in a bowl. Toss
in the cooked quinoa. Stir
through the remaining
olive oil, and the
lemon juice and zest.
Season well with
pepper. Place on a
serving platter. Top
with the chicken and
drizzle with any juices
from the chicken.CRAB NOODLE SALAD
PREP TIME: 10 MINS
COOK TIME: 5 MINS
SERVES 2 (AS A LIGHT MEAL)50g fine dried rice vermicelli
1 zucchini, coarsely grated
100g cooked fresh crab meat
1 Lebanese cucumber, halved
lengthways, seeds removed,
thinly sliced
1 small red chilli, deseeded,
finely chopped
4 green shallots, thinly sliced
Handful coriander leaves
Handful mint leaves, torn if large
Lime wedges, to serve (optional)Dressing
2 Tbsp rice wine vinegar
2 tsp gluten-free soy sauce1 tsp sesame oil
1 tsp brown sugar
Zest and juice of 1 lime
Freshly ground black pepper1 Place the vermicelli in a
small heatproof bowl and cover
with plenty of boiling water.
Set aside for 5 minutes. Drain.
Rinse under cold water and then
drain well.
2 Meanwhile, to make the
dressing, whisk all the ingredients
together in a large bowl.
3 Add the dressing and zucchini
to the noodles. Toss to combine.
Add the crab meat, cucumber,
chilli, shallots, coriander and
mint. Toss to combine.
4 Using clean hands, pile the
noodle salad onto serving plates.
Drizzle with any leftover dressing
from the bowl. Serve with the
lime wedges, if you like.LEMON & ROSEMARY
TRAYBAKE LAMB
PREP TIME: 15 MINS (+ 30 MINS
MARINATING)
COOK TIME: 35 MINS
SERVES 4 (AS A LIGHT MEAL)11 /2 lemons, 1 zested and
juiced, 1/2 sliced
1 large clove garlic, crushed
6 sprigs rosemary, leaves picked
from 4 and chopped
11 /2 Tbsp olive oil
Freshly ground black pepperChicken with quinoa Greek salad Crab noodle salad Lemon & rosemary traybake lambHealth^ Tip
Quinoa^ is^ low^ GI^
and^ slightly^ higher^
in^ protein^ than
most^ grains.gluten free