… San Fran Quinoa Salad
This is a meal I have been looking forward to cooking. I’m cooking for Gavin and Tam tonight and Gavin chose this one out of the, now only twelve, meals left. I am determined to get one of the chicken dishes cooked in time.
I get off to a relatively good start. The Quinoa is on quickly. The next job is to prepare the green (and a bit of red from a chilli) sauce that will be mixed through the Quinoa. This is done in a food processor. I can barley get all the ingredients (spinach, spring onions, coriander, mint and chilli) in the food processor. When I turn it on only the bottom whizzes up. It takes a lot of coaxing to get the ingredients to whizz up properly.
All this means that I am a bit late with the chicken. From this point everything just seems to take a little longer than I want. I know I’m going to run over. For once, however, it isn’t actually the chicken that does it. It is cooked through, rather than me having to return it to the pan, as I so often have needed to do with the other chicken dishes. I just think there is quite a bit to do, so the fifteen minutes is quite a challenge.
It is a lovely meal though. Well worth a go. The chicken is tasty and the mango and feta, which both act as a kind of garnish, make this taste amazing.
A great meal, enjoyed by all.
Eleven meals and one breakfast to go!
Who With: Gavin and Tam
How Long: Eighteen Minutes and Forty Seconds
