Today marks the beginning of Celiac awareness week, so all of my recipes this week will be gluten free. It’s also national vegetarian week, so I will try my best to incorporate some veg only dishes too. Gluten is a huge problem for a lot of people and I hop this week inspires you to try out new ideas and get in the kitchen. This salad would be wonderful for work, just portion it off and it will last for three days in the fridge. If you are struggling for a great gluten free range, I know Lidl just introduced one. I’ve actually picked some bits up for my recipes and have been impressed so far, especially with the biscuits.
Prep time: 10-15 mins
Cook time: 18 mins
- 1 pack 500g mini chicken fillets
- 1 and a half tsp ras-el-hanout
- Rind and juice of 1 lemon
- 1 tsp coriander seeds, crushed
- 2 carrots, grated
- 140g quinoa
- 60g almonds, chopped coarsely.
- 60g currants
- 1 tsp poppy seeds (optional)
- 60ml orange juice
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 tsp dijon mustard
- Grate your carrots, rind your lemon and set the lemon rind in a small bowl in the juice. Crush coriander seeds and pop them in a bowl with the chicken, ras-el-hanout and a drizzle of oil.
- Mix chicken and spices thoroughly so completely coated. Pop in the oven on a lined baking tray for 15-18 minutes on 220 fan, gas mark 8/9.
- Whilst chicken is cooking, rinse quinoa, then add to a pan with two inches of water and cook for 15-18 minutes, until translucent. Once cooked, drain and fluff with a fork and allow to cool.
- Remove chicken from oven and shred. Add to a bowl with quinoa, drained lemon rind, currants, chopped almonds, poppy seeds and carrot.
- Mix orange juice with vinegar, olive oil, garlic and mustard. Pour over salad and enjoy.