Chicken quinoa salad with recado verde

AT A GLANCE

  • Serves 4 people

"This is a simple salad with odes to the Mayans and Aztecs and their old world grains," says Ward. "The recado [a sauce-like seasoning] is from the Yucatán."

  • 2 skinless chicken breasts (250gm each)
  • 150 gm white quinoa
  • ½ white onion, shaved on a mandolin
  • 1 radish, shaved on a mandolin
  • 1 cup (loosely packed) coriander leaves
  • 2¾ tbsp chia seeds
  • Juice of 1 lime
  •  
  • Recado verde
  • 100 gm coriander (about 1 large bunch)
  • 100 ml canola oil
  • 80 gm flat-leaf parsley leaves (about 1 bunch)
  • 50 ml white malt vinegar (see note)
  • 2 tsp each ground allspice and ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • Finely grated rind and juice of 1 orange
01   Steam chicken in a steamer over a saucepan of boiling water until cooked through (8-10 minutes; or you can poach the chicken; see note) Set aside to cool slightly, then thinly slice.
02   Cook quinoa in a saucepan of boiling salted water until just tender (8-9 minutes; you want the quinoa to be a little bit al dente).
03   Meanwhile, for recado verde, process ingredients in a blender to a smooth paste, then season to taste and set aside.
04   Rinse onion under cold running water for 5 minutes, drain and place in a bowl with chicken, quinoa and remaining ingredients, toss to combine, season to taste, stir in recado verde and serve.

Note White malt vinegar is available from select delicatessens; if it isn't available, substitute half apple cider and half malt vinegar. To poach the chicken, place chicken in a saucepan of water, bring to the boil, remove from heat and stand for 10-12 minutes.

Topics:

CORIANDER, QUINOA, RADISHES, MAIN, CUMIN, SALAD, CHICKEN, CINNAMON, PARSLEY, MEXICAN, ONIONS, DRINK SUGGESTION, CHEFS' RECIPE, SPRING

Recipe:

SAM WARD, EL PUBLICO, PERTH

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

TWO BROTHERS GYPSY PEAR CIDER. , suggested by PAUL ARON

FEATURED IN

Sep 2013

Sep 2013

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