Italian Quinoa with Basil Oil

1 cup of quinoa raw

¼ sundried tomatoes low fat

100g low fat feta – diced into small cubes

¼ C of pine nuts

200g of chicken breast, diced



1 bunch of basil

Juice of ½ lemon

Pinch of salt

1/4 C of olive oil



In a medium saucepan add the quinoa along with 1 ¾ C of water. Bring to the boil then turn the heat down to a simmer for 10-12 mins. Or until the quinoa opens. Set aside to cool

While cooking, heat a small pan to low and add the chicken breast. Cover and cook for 8-10minutes. Flip the chicken once turned white and cook for another 4-5 minutes until cooked through.

Bring a saucepan of water to the boil and drop ¾ basil leaves in for 20 seconds. Drain in colander and run under cold water for 1 minute so that it doesn’t continue to change colour.

Put the basil leaves in a tea towel and roll it up. Ring out excess moisture by twisting. Then place in a blender with salt and lemon juice. Turn on and gradually add the oil until it all combines, set aside.

Dry roast the pine nuts in a small frypan on high heat for 1-2mins

Gently fold in the tomatoes, pine nuts, feta and remaining basil in a bowl with the quinoa. Be careful not to mix to harshly otherwise the quinoa will bruise and become stodgy.

Pour the basil oil over when serving.

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