80g quinoa
1/2 tsp extra-virgin olive oil
1 chicken thigh fillet (skin and bones off), cut into 2
cm pieces
1 handfuls of rocket
25g mozzarella cheese, torn into pieces
10g Parmesan cheese
1 tsp toasted sesame seeds
A little handful of alfalfa sprouts
½ tsp olive oil, to serve
2 tbsp Pine Nut Pesto

1/2 cup (70g) pine nuts
3 tbsp grated parmesan
1 clove garlic
1 cup (25 g) basil leaves
1/3 cup (80 ml) olive oil

In a saucepan, place the quinoa and pour in 350ml of water. Bring to the boil, then reduce the heat. Simmer for 15-20 minutes or until it is tender and all the water has been absorbed. Remove from the heat and set aside, covered with a lid to keep warm.

Heat the oil in a large, deep-sided saucepan and add the chicken. Cook over a medium heat for 12-15 minutes, stirring frequently until golden brown and cooked through. Add the pesto to the pan and stir in to coat the chicken pieces.

Add the pesto chicken to the cooked quinoa, add the rocket and mozzarella. Combine well. Sprinkle grated Parmesan and sprinkle the sesame seed, scatter the alfalfa sprouts over the quinoa/chicken mix then drizzle with the olive oil to serve.

Place all ingredients into a blender except the oil. Whiz through until almost smooth, slowly add the oil in a slow stream while blender is running until it turns into a thick paste. Stand at least minutes before serving. Refrigerate or freeze left overs.

Serves 2