Chef Andy McFadden has his hands full with Glovers Alley, his new restaurant venture in the former home of Thornton’s at the Fitzwilliam Hotel.
Turns out that the youngest chef to have earned a Michelin star in London is also a strong advocate of the use of quinoa.
Packed full of protein, the alternative staple ingredient is full of slow release carbohydrates, keeping a body full for longer.
McFadden has been experimenting with quinoa-based dishes for a long time now and cites black quinoa from Quinola Mothergrain as a personal favourite on account of its unique texture and visual impact.
Bookings are likely to be out the door at his recently opened restaurant, but fear not… Those interested in sampling a taste of what all the fuss is about are welcome to check out two of Andy McFadden’s very tasty quinoa salad recipes in the comfort of their own home.
First up is a very flavoursome Blackened Chicken with Quinoa Salad, followed by a gorgeous recipe for Quinola Salad with Soft Boiled eggs.
Enjoy!
Andy McFadden’s Blackened Chicken with Quinoa Salad
Ingredients (Serves 4)
100g black quinola
100g red quinola
100g white quinola
1 red chilli, finely chopped
100g baby spinach, picked
4 spring onions, trimmed and finely chopped
1 bunch of fresh coriander, leaves only
1 bunch of fresh mint, leaves only
juice and zest of 2 limes
2 tablespoons extra virgin olive oil
50g feta cheese
2 x 200g skinless free-range chicken breasts
sea salt and freshly ground black pepper
1 tsp ground allspice
1 tsp smoked paprika
olive oil
2 mixed-colour peppers
4 tbsp natural yoghurt
Method
Cook the quinola separately according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly.
On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, the allspice and paprika. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, or until blackened and cooked through.
Deseed the peppers, cut each one into strips and add to the frying pan, tossing regularly.
Toss the quinola with the chilli, spinach, spring onions, coriander (reserving a few leaves) and cooked peppers, add the lime juice and zest, the extra virgin olive oil, mix well and season to taste.
Slice up the chicken, toss the slices in any juices and add to the salad. Crumble over the feta, scatter over the remaining coriander leaves. Serve with dollops of the natural yoghurt.
Andy McFadden’s Quinola Salad with Soft Boiled Eggs
Ingredients (Serves 4)
100g black quinola
100g red quinola
100g pearl quinola
50g pine nuts
1 cucumber
150g cherry tomatoes (red, yellow, tiger skin etc.), halved
50g raisins
1 red chilli, finely chopped
4 spring onions, trimmed and finely chopped
4 soft boiled eggs
½ bunch of parsley, tarragon, chervil, leaves only
Juice and zest of 1 lime
Zest of 1 lemon
Olive oil
Sea salt and freshly ground black pepper
Method
Cook the quinola separately according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly.
Toast the pine nuts in a dry frying pan until golden and place in a salad bowl. Using the same pan, toast the pearl quinola with a little oil until golden brown & crispy. Add this to the pine nuts.
Peel the cucumber and cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.
Add the tomatoes, raisins, chilli, spring onions and half the herbs to the bowl. Then add all the different coloured cooked quinola and mix everything together. Dress the salad with the sea salt, pepper, lime juice and zest and a good drizzle of olive oil. Slice the soft boiled eggs in half and add on top of the salad.
Taste and adjust the seasoning as necessary. Garnish with the remaining herb leaves and serve.
Words: Martina Murray
