When summer turns up the heat, our appetite and energy to create delicious healthy meals can sometimes dwindle. Tim Ryder, founder of The Cooks Grocer (a meal delivery service that puts together healthy, pre-shopped-for and measured-out ingredients straight to your door), has created an anti-aging, skin loving salad - harissa chicken with quinoa, cucumber and snowpea salad - the perfect edition to lazy summer nights.
Adding quinoa to salads is a great way to incorporate carbohydrates that are low-gi as this means we stay fuller for longer without feeling bloated. “Quinoa is loaded with the higher amount of antioxidants that are helpful in neutralising the free radicals, and is believed to fight against ageing and other diseases,” explains Tim. “Plus, the collagen in quinoa rejuvenates your skin, reduces wrinkles, can prevent acne and is excellent for your hair - strengthening follicles and enhancing thickness.” This dish is also the perfect addition to our summer recipe mix as it is packed full of Vitamin A- a key ingredient in hydrating your skin and the perfect recovery after a day in the sun and salt. Here’s how to do it.
2 x 180g free range chicken breast
1/4 tablespoon harissa paste
40g natural greek yoghurt
3/4 cup quinoa
2 sprigs of coriander
100g snow peas (14)
30g baby spinach
1. Make quinoa
Using absorption method, place quinoa in saucepan and cover with 1.5 cups of cold water. Bring to the boil then simmer until liquid has completely absorbed. Cover saucepan and remove from heat.
Set aside for a minimum of 15 minutes.
2. Marinate chicken & prepare ingredients
In a bowl, combine the chicken with a drizzle of olive oil, salt and pepper. Mix to coat well and set aside. Remove the ends of the snow peas and cut on an angle into bite size pieces. Halve the cucumber lengthways and cut into 1cm thick slices. Pick the leaves of the coriander.
3. Grill chicken & make dressing
Heat a non-stick fry or grill pan to a medium high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Once rested, roughly chop the chicken into bite size pieces. To make the dressing, whisk together the harrisa paste, yoghurt and juice of half the lemon.
4. Make the salad
In a large bowl, combine the quinoa with prepared veg and baby spinach. Place into bowls and top with the chicken and coriander. Finish with a generous dollop of the dressing and serve with a lemon wedge.
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