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  • New Zealand Woman’s Weekly

    TAKE five

    Nov 01, 2020 3 minutes

    MONDAY

    Chicken, quinoa & cos salad

    PREP + COOK TIME 30 MINS + STANDING SERVES 4

    ½ cup white quinoa
    1 cup water, plus 2 cups, extra
    2 cups salt-reduced chicken stock
    400g chicken breast fillets
    200g Brussels sprouts, trimmed, finely shredded
    2 bunches of cos, leaves separated
    1 green-skinned apple, thinly sliced
    ½ cup roasted hazelnuts, skins removed, coarsely chopped

    DRESSING

    1/3 cup apple cider vinegar
    2½ tbsp honey
    ¼ cup extra virgin olive oil

    Bring quinoa and the water to the boil in a small saucepan; cook, covered, over low heat for 10 minutes or until tender.

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