Pesto Chicken with Quinoa and Edamame salad
(Serves 4)
Ingredients
2 large chicken breasts
6 tbsp pesto, jar or homemade (see below for a pesto recipe)
300g quinoa
600ml chicken stock
Handful of fresh mint, finely chopped
300g edamame beans
2 avocados, thinly sliced
150g Mangetout
1 spring onion, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp soy sauce
2 tbsp lime juice
2 tbsp honey
2 tbsp oil
Method Preheat the oven to 200 degrees.Season the chicken breasts and coat in pesto then place on a lined baking tray and cook for about 25 minutes, until cooked through. Place the quinoa in a saucepan and cover with the chicken stock. Bring to the boil and cook for about 15 minutes, or until all the water has been absorbed. Drain the quinoa and leave to cool. While waiting for the quinoa to cool slightly and chicken to cook, make the dressing. Combine the soy sauce, lime juice, honey and oil and mix well. Season to taste. Place the quinoa into a large bowl and add all ingredients except the chicken and dressing. Mix well. Slice the chicken and top the salad with the chicken and drizzle over the dressing. This salad can be enjoyed warm or cold.
Pesto ingredients
50g pine nuts 80g basil 50g parmesan 150ml oil 2 garlic cloves Method Heat a small frying pan over a low heat. Cook the pine nuts for a couple of minutes until golden, shaking occasionally.Place all ingredients into a food processor and blitz until smooth and season to taste. Ìý
Cacao and avocado mousse
(Makes 5 desserts)
Ingredients
70g cacao powder
4 ripe avocados
4 tbsp agave syrup
1 tsp vanilla extract
Toppings Strawberries, cut into quarters (this can be substituted for any preferred fruit) Nut Butter Crème fraiche Method In a food processor, mix the avocado, cacao powder, agave and vanilla essence until the mixture has a smooth and dark consistency. Refrigerate until ready to eat. Divide the mixture into small glasses (the mixture is incredibly rich!). Top with a layer of nut butter, then the strawberries. Finish the dessert with a small blob of creme fraiche and enjoy!
Quinoa, kale and pistachio burgers
(Serves 4)
Ingredients
150g quinoa
45g home-shelled pistachios
1 cauliflower
handful kale, finely chopped
handful fresh parsley, finely chopped
handful fresh coriander, finely chopped
1 egg, beaten
1 tbsp onion seeds
1 tbsp rapeseed oil
2 tbsp gluten free crackers, blitzed to crumbs
2 tbsp gluten free flour
2 tbsp garlic powder
Salt and pepper
Method First, cook the quinoa in a saucepan and put in enough water to cover 1cm over the grains. Bring to the boil and then cook for about 12 minutes. Drain the quinoa, rinse under cold water and leave to cool. Make sure to drain well, otherwise the burgers will have too much moisture and won’t hold. Next, in a food processor, blitz the pistachios and cauliflower florets, until they resemble crumbs. Place the quinoa and pistachio and cauliflower crumbs in a large bowl and mix well. Add all remaining ingredients and combine well. Chill the mixture in the fridge, until firm. Once firm, mould the mixture into about 8 round patties. Chill in the fridge until ready to grill. Place the burgers on the lined baking tray and grill on a medium heat, for about 12 mins until golden brown and crisp on both sides. Make sure to turn the burgers a few times throughout the 12 minutes. We served the burgers with spicy sweet potato fries and homemade coleslaw, but these delicious, healthy burgers are perfect with a multitude of sides, so get creative!
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