Gluten free Moroccan chicken and quinoa "salad"

You are here:

Print to PDF

[X]

Print recipe

Gluten free Moroccan chicken and quinoa "salad"

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

6 portion(s)

Capsicum and sun-dried tomato dip dressing

25 g Parmesan cheese, crust removed and cut into pieces (3 cm)
1 garlic clove
90 g sun-dried tomatoes or semi sun-dried tomatoes, drained
½ red capsicum, deseeded and cut into quarters
110 g unsalted cashew nuts
65 g olive oil
15 g white vinegar
90 g lemon juice (approx. 3 lemons)

Warm Moroccan chicken salad and red lentil soup

200 g fresh baby spinach leaves
50 g sultanas or raisins (2 tablespoons)
8 dried apricots
4 spring onions, (white parts only, just above root)
4 sprigs fresh coriander, leaves only
2 sprigs fresh mint, leaves only
520 g whole chicken breast fillets, (about 2 chicken breasts)
400 g canned chickpeas, rinsed and drained
1000 g water
400 g sweet potato, peeled and cut into small cubes
160 g quinoa, rinsed and drained

Add to shopping list

6

55min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
1st main course 2nd main course Main course Alcohol-free Egg free Gluten free Moroccan Easy Natural Dinner

Recipe's preparation

Capsicum and sun-dried tomato dip

Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add sun-dried tomatoes, capsicum, cashew nuts, 20 g of the oil and 10 g of the vinegar and chop Turbo/1 sec/5 times, or until a rough yet evenly chopped consistency is achieved. Scrape down sides of mixing bowl with spatula.

Add lemon juice, remaining 45 g of the oil and 5 g of the vinegar and mix 5 sec/speed 6. Transfer dressing into a large serving bowl and set aside.

Warm Moroccan chicken salad

Place coriander, mint, apricots and spring onions into mixing bowl and chop 2 sec/speed 7. Transfer into serving bowl that's holding the dip. Add chickpeas, sultanas/raisins and baby spinach into the same serving bowl.

Place water into Thermomix bowl. Pour quinoa into simmer basket and place into bowl.

Place Varoma into position then weigh sweet potato and chicken into it and cook for 15 min/Varoma/speed 1.

Lightly stir sweet potato and turn over chicken with spatula to ensure even cooking, then secure Varoma lid and cook for a further 8 min 30 secs/Varoma/speed 1, or until chicken is cooked through and quinoa is fluffy.

Cut chicken into cubes, then transfer chicken, sweet potato and quinoa into serving bowl with other salad ingredients and combine.

Accessories you need

Varoma
buy now

Simmering basket
buy now

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.