Serves 6

Ingredients

• 500g chicken tenderloins
• 2 cups water
• 200g (1 cup) tri-colour quinoa
• ½ small leek
• 200g green beans (2 cups chopped)
• 1 choko
• ½ packet of mung bean sprouts
• ¼ small red cabbage
• 2 shallots
• 2 stalks of celery chopped
• ¼ chopped parsley
• Salt to taste

Salad Dressing

Recipe page 49 RPAH Elimination diet handbook

• ¼ cup Canola oil (or other allowed oils)
• pinch of salt
• ½ tsp citric acid
• ½ tsp brown sugar
• 2 Tblsp water
• Combine all the ingredients together and mix/shake/whisk well

Method

Cooking the quinoa:

• Rinse the quinoa in a bowl of cold water. Carefully pour off the water
• Place the washed quinoa in a saucepan (with a lid) with 2 cups water
• Bring to the boil
• Stir once with a spoon and do not stir again
• Place the lid on the saucepan and turn the heat down so the quinoa is simmering
• Simmer, with lid on for 20 minutes
• Take saucepan from the stove and leave it sit for another 5 minutes with the lid on.
• Take off the lid and fluff the quinoa with a fork

Cooking the chicken & leek:

• Place some oil in a fry pan and fry the chicken tenderloins until cooked through and just golden
• Take from the heat, sit for 5 minutes, then cut the chicken into bite size pieces
• While the chicken is cooking dice the leek finely and add it to the fry pan after the chicken has been taken out.
• Cook for 1-2 minutes, take from the pan
• Set both aside to cool

Preparing the vegetables:

• Top and tail the green beans and dice into 2 cm pieces
• Peel and core choko and cut into bit size pieces
• Boil, microwave or steam choko and beans until soft; set aside to cool
• Dice the celery, red cabbage, shallot and parsley
• Combine all the vegetables and sprouts with the leek in a large mixing bowl

Making the salad:

• Add the fluffed quinoa and chicken to the vegetables
• Toss it all together with the dressing; salt to taste
• Transfer the mixture to a serving platter or bowl.