A wonderful Mediterranean-inspired dish full of protein and vegetables. Perfect for packed lunches and delicious warm or cold. Quinoa is a nutrient dense gluten-free seed providing a good source of protein, magnesium, folate and fibre. For a vegetarian version replace the chicken with chunks of marinated tofu pieces and omit the anchovy.
Put the quinoa in a sieve and rinse well. Transfer to a saucepan and pour over the vegetable stock and add the saffron. Bring to the boil over a medium heat, then turn the heat down to low, cover and leave to simmer for 15 minutes until the quinoa is tender. Leave the lid on and allow it to steam for a further 5 minutes. Transfer to a large bowl.
Meanwhile place the chicken breasts in a pan and cover with water. Bring to the boil then simmer for 10 minutes. Turn off the heat and leave to cook for a further 10 minutes, until no pink bits remain. Drain, then thinly slice.
Put the capers, anchovy, garlic, herbs, oil and vinegar in a food processor and pulse lightly to combine.
Add the remaining ingredients to the quinoa and toss lightly. Pour over the dressing and toss to coat. Garnish with coriander.
See more Gluten-free recipes