2 tbsp chopped flat-leaf parsley
2 tbsp chopped mint
1/3 cup lemon juice
1 tbsp olive oil
freshly ground black pepper, to taste
500 g skinless chicken tenderloins or thigh fillets
200 g quinoa, rinsed and drained
olive oil spray
1 bunch broccolini or asparagus, cut into 4 cm lengths
250 g reduced fat feta, crumbled
4 spring onions, thinly sliced
50 g baby rocket leaves
1 pomegranate, seeds removed
Whisk together parsley, mint, lemon juice and oil; season to taste.
Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad.
Boil quinoa for 12 to 15 minutes, or until just tender but still firm to the bite.
Drain well, and transfer to a large bowl. Set aside to cool.
Spray chicken and broccolini or asparagus lightly with oil, and barbecue or char-grill over high heat until cooked through and tender.
Rest for five minutes and slice chicken.
Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing.
Toss to combine and arrange in a serving platter.
Source: Dairy Australia