This flavoursome dish has become a staple in our household thanks to it's nutritious ingredients and wonderful textures. The crunch of the macadamias combine perfectly with the softer sweet potato and quinoa; and while the pomegranate brings a mellow sweetness to the dish, it is balanced beautifully by the fresh coriander and lemon juice.
Easily transportable and adaptable for many occasions, this healthy but satisfying salad will quickly become a family favourite too!
Ingredients 1 cup quinoa (or brown rice, if preferred)
2 medium sweet potatoes, sliced into 2 cm thick rounds
3 skinless chicken breasts
3 tbsp pomegranate molasses
1/4 cup lemon juice
1 tsp cinnamon
1 cup roasted macadamia nuts, crushed
2 green chillies, finely sliced
bunch chopped coriander leaves
3 spring onions, finely sliced
olive oil for cooking
Cook the quinoa according to packet instructions, and leave aside to cool.
Place the sliced sweet potatoes into a large dish with 3 tbsp of water and microwave on high power until just soft (about 4 mins, though will vary with model).
Heat the olive oil in a non stick frying pan and cook the softened sweet potato until browned and slightly crispy. Remove and allow to cool.
In a deep pot, cover the chicken breasts with water and poach until cooked though. Immediately remove and shred while warm.
Take the cooked sweet potato and cut into bite sized pieces.
Mix the pomegranate molasses, lemon juice, cinnamon and chilli together in a large serving bowl and add quinoa. Mix well so thoroughly combined.
Add chicken, sweet potato, crushed macadamias and coriander to the quinoa mix and toss together.