55g (2oz) Quinoa
85g (3oz) cherry tomatoes, halved
Freshly ground black pepper, to taste
1 tbsp Borderfields cold pressed rapeseed oil
1 small fresh red chilli, deseeded and finely chopped
115g (4oz) skinless boneless chicken thigh fillets, cut into strips
1 small courgette (about 140g/5oz unprepared weight), thinly sliced
3 spring onions, chopped
1/4–1/2 tsp finely grated lemon zest
1–2 tsp freshly squeezed lemon juice
- Preheat oven to 200ºC/180ºC fan/gas mark 6. Cook Quinoa according to packet instructions (simmering time will be about 15 minutes). Drain well; transfer to a bowl, keep warm and set aside.
- Meanwhile, place cherry tomatoes in a small ovenproof dish; season with black pepper. Bake in oven for 8–10 minutes or until lightly roasted and just beginning to soften. Remove from oven; keep warm.
- In the meantime, heat rapeseed oil in a small, non-stick wok or frying pan. Add red chilli; stir-fry over a medium-high heat for 30 seconds. Add chicken; stir-fry for 3–4 minutes or until sealed all over. Add courgette slices and spring onions; stir-fry for a further 4–5 minutes or until chicken and courgettes are cooked and tender.
- Remove pan from heat. Add stir-fried mixture to cooked Quinoa, along with baked cherry tomatoes, lemon zest and lemon juice; toss to mix. Season to taste with black pepper; serve immediately on its own or with a mixed leaf salad.