Gastronomixs

Sweet and sour quinoa salad with avocado, roasted sweet pepper, mango and spiced chicken

This ultra-healthy salad contains everything that makes a dish a success. It contains a lot of contrast in terms of flavour, temperature, and texture. We have moulded the avocado into a neat shape using a simple technique in which the avocado is rolled flat and frozen. Not only does the avocado look attractive but it is an easy way to make a large supply and it also prevents discolouration.

Serves 10.

Sweet and sour quinoa salad with avocado, roasted sweet pepper, mango and spiced chicken

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Ingredients

2

 

pointed sweet peppers

1

 

ripe mango

2

tbsp

fresh mint, chopped

2

tbsp

fresh coriander, chopped

1

 

red chilli pepper

4

stalks

spring onion

5

 

chicken breasts, corn-fed

1

tbsp

tandoori masala

 

 

salt

500

g

quinoa

 

 

olive oil

 

 

sushi vinegar

 

 

lime, zest

500

g

Hass avocados

200

g

Greek yoghurt

2

cloves

garlic, finely chopped

50

g

olive oil

 

 

salt

Preparation method: quinoa salad
  • Cook the quinoa in boiling water with a little salt for approx. 12 to 15 minutes.
  • Rinse until cold and drain well.
  • Season to taste with sushi vinegar, olive oil, and the juice and zest of the lime.
Preparation method: garnish
  • Roast the sweet peppers under a hot grill and then remove the skin and seeds.
  • Chop the sweet peppers into pieces and add to the quinoa salad.
  • Finely dice the mango and add to the quinoa salad.
  • Add the finely chopped red chilli pepper, fresh herbs, and spring onion and mix everything thoroughly. If you like, season to taste with Maldon salt.
Preparation method: spiced chicken
  • Clean the chicken if necessary, and season liberally with the tandoori masala and salt. Don't be shy! You can fully coat the chicken in the tandoori masala.
  • Fry the chicken in the oil in a frying pan on medium heat. Make sure that the meat is just cooked but is not drying out.
Preparation method: yoghurt & garlic sauce
  • Measure all the ingredients in a measuring jug and mix with a blender into a smooth mixture.
  • Season to taste with salt and pour into a squeeze bottle.
Preparation method: shaped avocado
  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher's mallet or a saucepan.
  • Gently roll out with a rolling stick or pin to make an even thickness.
  • Place the avocado on a suitable tray and freeze for a few hours.
  • Remove from the freezer just before serving and cut to the desired shape. 
Finishing & presentation
  • Divide the quinoa salad between deep plates, finish with the avocado, and leave to defrost. This will take a few minutes.
  • In the meantime, cook or heat the chicken.
  • Garnish the salad with the hot chicken and finish with the yoghurt & garlic sauce.

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