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200 g quinoa, rinsed
1 tablespoon olive oil
3 boneless, skinless chicken breasts
1 avocado, peeled, halved, stone removed and chopped
50 g pistachios, roughly chopped
150 g pomegranate seeds
2 tablespoons freshly chopped flat leaf parsley
100 g rocket or watercress leaves
6 tablespoons Newman’s Own Honey & Mustard Dressing
Place the quinoa in a pan with 600 ml of cold water and a little salt. Bring to the boil, then simmer, over a low heat, for about 10- 15 minutes or until the quinoa is tender and has absorbed most of the water. Cover with a lid and leave to cool, whilst you prepare the rest of the salad.
Place the oil in shallow dish, season with salt and black pepper and add the chicken and turn to coat.
Heat a griddle pan until hot. Add the chicken and cook over a medium heat for 5- 7 minutes each side or until cooked through.
Place the quinoa in a bowl, fluff with a fork and stir in 2 tablespoons of the dressing. Gently stir in the avocado, pistachios, pomegranate seeds and parsley, mix well and season to taste.
Divide the rocket or watercress between 4 plates. Spoon over the quinoa mixture. Thinly slice the chicken and arrange over the top of the salad. Serve immediately, each plate drizzled with 1 tablespoon of the dressing.