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Home Quinoa salad with tequila chicken and mango

Quinoa salad with tequila chicken and mango

Recipes

I have a confession to make. Every now and then a shiny new cookbook lands on my doormat. I always love it — I immediately start flipping through the pages, making mental notes of everything I want to cook, folding corners to remember recipes. And then… not much happens. More often than not the book ends up looking pretty in my bar cabinet (which is pretty cool, I have a cabinet with a standing table attached) and that's about it.

I've made a promise to myself to cook from actual cookbooks more often. Simply because it's fun, because it's inspiring, and because it often sparks ideas for new dishes of my own. And of course I can make the recipe, photograph it and share it with you — so you get a great new dish to cook and know the book exists. Which is exactly what I'm doing today =) Recently I received a copy of Vers! by Donal Shekan (no, I didn't forget the 'd'). 'Easy recipes that give you energy' is what greets you when you open it, followed by a really lovely photo with his wife, who shot the cover image.

In the introduction, Donal explains that balance iskey, that he only uses fresh ingredients and keeps recipes approachable. Nothing groundbreaking, but does that even matter? He also openly admits to shamelessly using all kinds of 'trendy techniques and ingredients' when they taste great — and fair enough. You'll find blueberry and chia seed muffins and beetroot burgers in this book. But also spicy lamb shoulder with grilled aubergine, fig tart with honey and almonds, and tequila chicken. I'm not sure exactly why, but the book grabbed me instantly. The photos look fantastic, and the ingredient lists don't send you into a panic because you're missing half of them. And with almost every recipe, I thought: that sounds delicious!

Recipe

Quinoa salad with tequila chicken and mango

A summery salad full of kick and freshness: juicy marinated chicken with tequila and lime, paired with quinoa, mango and an Asian-style dressing. Perfect for a light but nourishing meal.

Course	Main course
Kitchen	Mexican-American
Servings	4

Preparation time

Preparation time	20 min
Total	2 hours 40 min

Equipment

Zip-lock bag
grill pan
large bowl
saucepan

Ingredients

FOR THE CHICKEN
4 chicken fillets of 150g each (I used chicken thighs — much tastier)
1 clove of garlic
1 green chilli
6 tbsp tequila
zest + juice of 2 limes
1 tsp chilli powder
handful of fresh mint leaves, finely chopped
salt & pepper from the mill
good olive oil
FOR THE MANGO SALAD
1 tsp caster sugar
juice of 1 lime
3 tbsp fish sauce
200g quinoa (cooked according to packet instructions)
150g bean sprouts
5 spring onions, sliced into rings
1 ripe mango, cut into long slices
2 little gems (I used 1/2 romaine lettuce)
handful of peanuts, toasted in a dry pan
handful of fresh mint, finely chopped
handful of fresh coriander

Quinoa salad with tequila chicken and mango

1. Put all the chicken ingredients into the zip-lock bag, add the chicken fillets and shake to combine. Leave to marinate for at least 2 hours (okay, honestly, I did it for less due to time constraints and it was still great. But longer is always better. You can also do this the day before and keep it in the fridge).

2. In the bowl, stir together the sugar and fish sauce until the sugar dissolves, then add the cooked quinoa, bean sprouts, spring onion and mango. Shred the lettuce and add that too.

3. Heat a little oil in the grill pan, remove the fillets from the marinade and cook them (over medium heat) until nicely done. After grilling, slice them into long strips.

4. Divide the salad over the plates, top with the chicken and scatter over the peanuts, mint and coriander. Enjoy!

Cooking mode Prevents your screen from going to sleep

This salad makes a wonderful summery lunch or dinner. Feel free to use chicken thighs instead of breast — they add extra flavour and juiciness to the dish.

Tip: toast the peanuts in a dry frying pan ahead of time and keep them aside until serving so they stay nice and crunchy. The salad itself can also be assembled up to an hour in advance.

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