500g free-range chicken thigh mince (I get mine from Cannings)

1/2 teaspoon ground coriander seeds

1/2 teaspoon garlic powder

Pinch of ground chilli

1/2 cup tri-coloured quinoa

1 cup water or stock

1 bunch of silverbeet

Large handful of cashew nuts (or another nut or seed), chopped

Sea salt

Cracked black pepper

Coconut oil for frying


1Heat a large frypan over a high heat. Add the chicken mince, coriander seeds, garlic powder, ground chilli, sea salt and pepper to the pan. Break the mince up with a spoon and fry until the mince is cooked through and starting to brown and crisp up. (If your mince is very lean, you may need to add a little coconut oil to the pan). Once cooked, tip the chicken mixture into a large serving bowl and set aside.

2Rinse the quinoa well under running water, drain and then tip it into a saucepan with a lid (the frypan I use to cook the chicken has a lid, so I just use that). Pour 1 cup of water or stock over the quinoa, place the lid on the pan and bring to the boil. Once boiling, reduce the heat to low and allow to simmer with the lid on until the quinoa has absorbed all of the liquid. Tip the cooked quinoa into the serving bowl with the chicken.

3While the quinoa is cooking, wash the silverbeet and cut out the stalks. Finely slice the stalks and roughly chop the green leaves. Throw the sliced stalks into the frypan (I use the same frypan for the chicken, quinoa and silverbeet) and sauté over a medium heat with a little coconut oil and a good sprinkling of sea salt until softened. Once softened, tip the stalks into the serving bowl with the chicken and quinoa. Add the silverbeet leaves to the frypan and toss them around until wilted. Once wilted, add them to the serving bowl too.

4Toss everything together in the serving bowl, have a taste and dress with a little olive oil, sea salt and pepper if required. To serve, top with chopped cashew nuts.


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