Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association. “People in the South American Andes have cultivated quinoa since 3,000BC. It was a sacred food to the Incas who called it the ‘mother grain’. It is high in protein, which is important for growth and repair of muscles. It also provides useful amounts of phosphorus, calcium, iron vitamin E and B group vitamins as well as fibre. Iron is an important mineral for athletes because it is needed for the manufacture of red blood cells which carry oxygen to the muscles.”
Preparation time: 15 minutes
Cooking time: 15 minutes
1 bundle British asparagus, cut into 2-3 cm strips
250g cooked smoked chicken, diced
150g baby cherry tomatoes, halved
30g sunblush tomatoes, finely diced
salt and freshly ground pepper, to taste
Dukkah to garnish (optional – see note below)
What to do
Wash the quinoa thoroughly then place in a saucepan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.
Add the asparagus to pan with the quinoa in and continue to cook for 5mins or until the asparagus is tender and all the water has been absorbed. Set aside to cool.
Transfer the quinoa and asparagus into a large bowl. Stir in the chicken, fresh and sunblush tomatoes.
Season to taste and garnish with a sprinkle of Dukkah.