Ingredients
- ⅔ cup quinoa
- 4 skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons chopped chives
- ½ grated orange juice and zest
- 12 asparagus stems, cut into long, thin strips using a vegetable peeler
- 2 carrots, peeled and cut into long, thin strips using a vegetable peeler
- 8 scallions, thinly sliced into strips
- sea salt and freshly ground black pepper
How to Make It
- Bring a pot of water to a boil over high heat. Add the quinoa and return to a boil. Turn the heat down to low and simmer 10 to 15 minutes until tender. Drain through a fine strainer, then leave it to dry out for a couple of minutes.
- Meanwhile, put the chicken in a bowl, pour in the oil and season with salt and pepper. Toss together to coat the chicken in the oil. Heat a ridged grill pan, then add the chicken and cook 5 minutes on each side until browned and the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Remove from the broiler pan and let rest for a few minutes, then cut the chicken into thick slices.
- Put the cooked quinoa in a bowl and add the chives and orange zest and juice. Season with salt and pepper to taste, then pile onto plates. Mix together the asparagus and carrot strips and pile on top of the quinoa. Top with the chicken, then scatter with the scallions and serve.
