1 cup quinoa
2 skinless chicken breast fillets
1 avocado sliced
½ red onion, sliced
1 ruby red grapefruit peeled and cut into small segments
¼ cup flat leaf parsley
2 tbs pistachios
Creamy lemon dressing
1 small egg yolk
2 tbs lemon juice
1/3 cup extra virgin olive oil
1 tbs baby salted capers rinsed and drained
11. Cook quinoa as per instructions then set aside.
22. Place chicken breasts in a saucepan, cover with cold water and bring to just below boiling point. Reduce heat to medium-low and simmer gently for 15 minutes or until just cooked. Drain and leave to cool slightly. Shred meat with 2 forks then set aside and keep warm.
33. For the dressing, whisk egg yolk and juice in a small bowl. Slowly drizzle in olive oil, whisking constantly, until you have a light mayonnaise style dressing.
44. Place chicken, avocado, red onion, grapefruit and quinoa in a bowl. Scatter with parsley and pistachios then drizzle with dressing to serve.