As yesterday was such a lovely hot day, we decided we'd eat in the garden. Our meal planner said it was homemade sweet and sour chicken balls with egg fried rice, one of my favourite meals, however, it does take a bit of cooking, so I asked the children what they fancied, either the sweet and sour, or lemon and herb chicken salad as they had all enjoyed that when I made it earlier in the week. The girls picked the lemon chicken, R said he didn't mind, and C was away on his Duke of Edinburgh expedition, so lemon and herb chicken salad it was, I said I would do new potatoes to go with it, and then B asked if we could have quinoa as well. The last time I had the quinoa I ended up with a bad stomach so I said we could have it, but I wouldn't add it to the salad, they could just put it on their own plates so that I could eat too.
500g mini chicken fillets cut into bite sized pieces
Juice of 1 lemon
Sprinkle of herbs
Half an iceberg lettuce
Half a cucumber
Sweetcorn (I didn't measure how much I used)
1 carrot grated
New potatoes (roughly 3 each)
Large pinch of dried herbs
Weigh out 100g of quinoa, rinse thoroughly, boil 300ml of water in a saucepan. (You can add half a stock cube if you want to.)
Add the quinoa to the boiling water, reduce the heat, cover and simmer for 20 minutes.
Boil your new potatoes for 20 minutes.
Fry your chicken in a little oil, when they are all just about white, add the lemon juice, and sprinkle the herbs, continue to cook gently until all of the juice has gone (I covered my frying pan with a lid.)
Prepare your salad.
Serve and enjoy.
We ate ours in the garden, the first time of the year, it was lovely and I hope it means the lovely weather is here, finally, I love being able to sit out there and watch the children play.
Lupin Girl x