Andy McFadden, Ireland’s youngest Michelin starred chef has created two healthy and simple recipes with Quinola Mothergrain’s award-winning range of quinoa, making it easy to detox and start the year off on a happy and healthy note.
Quinoa is an alternative staple ingredient full of slow release carbohydrates, which will keep you fuller for longer, and is packed full of protein.
Andy has been experimenting with quinoa-based dishes before the grain became a food celebrity,
“Since first meeting James (Livingstone-Wallace), the founder of Quinola Mothergrain, at their launch trade show in London back in 2012, I have been cooking and creating dishes with their quinoa. My personal favourite is their black quinoa, with its unique texture and visual impact”.
Andy McFadden started his career in cooking at the tender age of 14, working in the kitchens of his uncle’s Luttrellstown Castle on the outskirts of Dublin. Graduating from the professional cookery course at the Institute of Technology Tallaght, he then worked at various Michelin starred restaurants in Ireland, the UK and the Netherlands. He was then offered the job of head chef at Pied à Terre in Fitzrovia, and became the youngest chef to have earned a Michelin star in London. Andy has now returned to Dublin and will be opening a new restaurant shortly.
For more information visit www.quinola.com
- 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
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.