AT A GLANCE
If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus. You'll want to use this method every time you cook quinoa.
|01||Preheat oven to 220°C. Bring quinoa and 300ml water to the boil in a saucepan, then cover, reduce heat to low and cook until water is absorbed and quinoa is cooked (10-12 minutes). Spread on a large tray to cool.|
|02||Meanwhile, heat oil in a large frying pan over high heat and fry chicken, turning once, until golden brown (5-6 minutes). Transfer to a baking tray lined with baking paper and roast until just cooked through (4-6 minutes). Rest for 5 minutes, then shred.|
|03||Blanch asparagus until bright green (30 seconds to 1 minute), refresh and drain, then combine in a large bowl with quinoa, chicken, salad onion, watercress and mint.|
|04||For tarragon-buttermilk dressing, whisk ingredients in a small bowl to combine and season to taste. Drizzle over salad to taste, toss to combine and serve.|