Trying to think up healthy yet appealing dishes to entice the kids can be quite challenging. My girls are pretty good eaters, given that they were brought up with the rule of “always try before saying I don’t like it”. So they are quite good about trying food that are new to them. However, when I introduce food that’s unfamiliar to them I try my best to make sure that it will appeal to their taste-buds.
Using their favourite vegetables, I toss up this quinoa salad that is not only appealing to their taste-buds, but also the pop of colours was enticing as well. Paired it with a fragrant and slightly caramelized grilled maple chicken, and their favourite baby beans. I knew I’m going to win their hearts that evening.
Did you know that quinoa has many proven health benefits? It is one of the world’s most popular super food that is
- very nutrious
- high in protein
- gluten-free
- loaded with fiber
- contains all 9 essential amino acids
- has low glycemic index
- rice in zinc, iron, magnesium, and many vitamins
- supports weight loss
- high in anti-oxidant
- prevents heat disease
- has anti-inflammatory properties
- improves digestion
and many more. If you are interested to find out more, check out this link for more information. Quinoa can be found at health food store, NTUC finest, cold storage, marketplace, and Jason’s. Check out my other quinoa recipe, Salmon with Mango Avocado Salsa on Quinoa. Don’t forget to participate in the Tefal Advance Rice Cooker giveaway that is ending today.
Note: The grilled chicken is paleo approved but not quinoa. Substitute with cauliflower rice for a full paleo meal.
Grilled Maple Chicken on Quinoa Salad
Ingredients
Grilled Maple Chicken
- 3 chicken breast split into half width/thickness wise
- 4 tbsp maple syrup
- 2 tbsp coconut amino or soy sauce if not going paleo
- 2 tsp grated ginger
- 1 tbsp lemon juice
- 2 cloves garlic grated
- Black pepper to taste
- Oil for cooking
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp applecider vinegar
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Quinoa Salad
- 1 cup uncooked quinoa
- 1 1/2 cup 360ml water
- Pinch of salt
- 1 Japanese cucumber seeded and diced
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- 1/3 cup chopped fresh basil
- 2 tbsp chopped spring onions / scallions
Garnish
- Lemon zest
- Chopped cilantro
Blanched beans
- 300 g baby french beans
- Salt to taste
Instructions
Grilled Maple Chicken
- Place all the ingredients except oil into a zip lock bag. Seal, and mix to combine.
- Allow chicken to marinate for at least 1 to 24 hours in the chiller.
- When ready to cook, heat a grill pan on medium high heat and grease with oil.
- Allow excess marinade to drip off chicken then place on grill pan.
- Lower heat to medium, and allow to grill for about 2 minutes each side. Remove chicken from pan, and allow it to rest loosely tented with tin foil to keep warm for about 5-10 minutes.
Dressing
- Mix all ingredients into a bowl.
- Whisk with fork to combine.
Quinoa
- Rinse quinoa and drain.
- Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.
- Pour in water, season with salt, and bring to boil.
- Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.
- After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!
- Then fluff with fork and transfer to a large mixing bowl to cool.
- When quinoa is cooled, toss together the rest of the ingredients and prepared dressing.
Blanch baby beans
- Bring a pot of water to boil, then season water generously with salt.
- Blanch green beans for 2 minutes.
- Then remove and transfer to a bowl of cold or ice water to stop cooking process.
Garnish
- Plate, garnish with lemon zest and chopped cilantro.
