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great for a hot summer's night |
Do you know Lorraine Pascale, my friends? I've been following her on Instagram for years. She was a model, then became a TV cook who wrote cookbooks, and has done another twisty-turn in her life and become a life coach. I got the idea for this recipe from a post of hers some time ago. I've whacked in a few extras, as hers was a very simple dish. But I like a bit of foodie bling - don't you? :-) So treat this dish as a guideline, and put in the things that you enjoy eating.
Serves 4-6:
ingredients:
155g. (1 cup minus a couple of tablespoons) uncooked quinoa
500 mLs (2 cups) chicken stock or just-boiled water
250g. (8 oz) cooked chicken - grab a roast chook from the supermarket, or poach a couple of breasts
50g. (1/3 cup) sultanas or raisins
50g. (3/8 cup) pinenuts, toasted
80g. (a healthy half cup) cashews, toasted
100g. (3.5 oz) bocconcini or fetta, chopped
120g. (a chubby 4 oz) of fresh pineapple (out of a tin if you can't be bothered), chopped into chunks
1-2 red jalapeño chillies, sliced finely
chopped herbs - (I used parsley, chives and basil) - lots! or not, as you choose
juice of one lemon (2-3 tbs)
salt and pepper - half to one tsp sea salt; freshly ground pepper as you prefer - we like lots
1 tbs red wine vinegar
3-4 tbs olive oil or citrus-pressed oil
Method:
Place the quinoa and stock/water into a medium saucepan, and give it a good stir
Bring to the boil, turn down to a simmer and let it bubble away, covered, for about 15 minutes
Take off the heat, put a clean tea-towel over it and let it sit for five minutes
In the meantime, shred or chop up the chicken
Toast your nuts; chop the herbs, and chillies, and pineapple and cheese
Throw everything into a large salad bowl
In go the lemon juice, oil, seasoning and vinegar - aaand ... toss
Gives 4 hearty serves or 6 side serves
Notes:
Nuts can be put into a small, dry frypan and allowed to toast over a low heat for a few minutes - watch carefully as they will burn all of a sudden, taking you by surprise and leaving you with dead, blackened husks :-(
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toast your nuts in a dry pan |
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quinoa simmered for about 20 mins. |
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all tossed up and ready to eat |
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tasty and good for you |
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artwork © Sherry's Pickings |