Crispy "Chicken" Quinoa and Avo Salad
Simple, fresh, versatile, and delicious. Our protein rich Crispy "Chicken" Quinoa and Avocado Salad makes a perfect share platter for a crowd and is equally ideal for a nutritious mid-week meal.
Ingredients
Avocado Tahini
- 1 large ripe avocado, peeled and chopped
- 1/4 cup hulled tahini
- 40 ml lemon juice
- 60 ml extra virgin olive oil
- chilli, to taste
- 1 clove garlic, crushed
- 2 tsp fennel seeds, lightly toasted
- 1 tsp ground cumin
- 1 tsp date syrup, (or 1/2 tsp sugar)
- 1/2 tsp salt flakes
Mint Dressing
- 80 ml extra virgin olive oil, (or roasted pistachio oil)
- 30 ml lemon juice
- 2 tsp lemon zest
- 1 clove garlic, crushed (optional)
- 1/4 cup mint leaves, finely chopped
- 2 tsp nutritional yeast
- 1 tsp date syrup, 1/2 tsp sugar
- 1/2 tsp salt flakes
- freshly ground black pepper
Salad
- 2 cups cooked quinoa
- 125 g cherry tomatoes, quartered
- 1 cucumber, chopped
- 1/4 small red onion, finely chopped
- 1 small crunchy apple, finely sliced
- 80 g pistachios, toasted and roughly chopped
- 1 baby cos, leaves seperated and washed
Crispy "Chicken"
- 1 vEEF® Plant Based Crumbed Chicken Tenders
Instructions
Avocado Tahini
- In a food processor blitz the avocado,tahini, lemon juice, extra virgin olive oil, chilli, toasted fennel, cumin, and salt flakes until smooth and creamy (add 20ml water to loosen if required). Adjust seasoning to taste, set aside.
Salad dressing
- Put the extra virgin olive oil, lemon juice, lemon zest, garlic, basil, mint, salt, and freshly ground black pepper into a bowl and whisk together until emulsified (alternatively you can shake together in a glass jar with a screw top lid). Adjust seasoning to taste. Set aside. Left over dressing can be stored in the fridge for up to 3 days.
Salad
- In a bowl, toss together the quinoa, cherry tomatoes, cucumber, apple, and half of the pistachios with 2 tablespoons of the dressing.
Crispy "Chicken"
- Heat a fry pan or griddle over a medium-high heat. Add olive oil and fry or grill vEEF® Plant Based Crumbed Chicken Tenders for 2-3 minutes until crisp and golden. Slice in half diagonally.
Put it all together
- This can be plated as a large share plate or plated individually. Dollop the avocado tahini onto a platter or plates and work into a circle with the back of a spoon. Arrange the cos leaves over the top, spoon over the quinoa mix, top with the hot crispy tender pieces. Drizzle with a little extra dressing and sprinkle over the remaining pistachios. Serve immediately.
Notes
For an extra protein boost and added crunch you can toss in a handful of toasted almonds, pepitas, or walnuts. For variety, mix and match in your favourite seasonal veggies, raw or roasted. Bonus- the avocado tahini makes a fantastic healthy dipping sauce to serve along side the tenders as a snack.