Laotian Chicken Salad with toasted Quinoa….c/o Mr Pete Evans!

This is one of those recipes I came across in my “Healthy Every Day” – Pete Evans cookbook.

I think I might try this on the weekend….it has that takeaway feel whilst being fresh, full of veggies & flavour.

And I think even the kids will like this one!

Ingredients

• 80g quinoa
• 1Tbls cocnout oil
• 500g organic chicken mince (or any other meat)
• 80ml Lime juice
• 2Tbls Fish sauce
• 1 garlic clove chopped
• 1 chilli sliced
• 1/2 red onion finely diced
• 1 handful Thai basil leaves torn
• 1 handful coriander leaves torn
• 1 handful Vietnamese mint leaves torn
• 1 handful mint leaves torn
• 6 spring onions finely sliced
• 1 Lebanese cucumber finely diced
• 120g green beans finely diced
• Himalayan Pink salt & ground black pepper
• 8 red cabbage leaves

Method

1. Heat wok over medium-high heat & add the quinoa – cook whilst constantly shaking the wok for 2-3 minutes. Remove from heat when toasted & golden, & spread over a tray to cool down.
2. Wipe wok clean & put back onot medium-high heat. Add coconut oil & chicken mince & stirfy for 2-3 minutes until cooked & crumbly.
3. Stir in lime juice, fish sauce, garlic, chilli & onion, then remove & allow to cool.
4. When you’re ready to serve, add the herbs, spring onions, cucumber, green beans & toasted quinoa & mix well to combine.
5. Taste & adjust the seasoning as needed. Spoon into red cabbage leave & enjoy!!

Serves 4-6

A yummy recipe….from Pete Evans – the kids will LOVE it!!!