Chicken quinoa salad with recado verde recipe | Mexican recipe | Gourmet Traveller recipe

Ingredients

• 2 skinless chicken breasts (250gm each)
• 150 gm white quinoa
• ½ white onion, shaved on a mandolin
• 1 radish, shaved on a mandolin
• 1 cup coriander leaves (loosely packed)
• 2¾ tbsp chia seeds
• Juice of 1 lime
• Recado verde
• 100 gm coriander (about 1 large bunch)
• 100 ml canola oil
• 80 gm flat-leaf parsley leaves (about 1 bunch)
• 50 ml white malt vinegar (see note)
• 2 tsp each ground allspice and ground coriander
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• Finely grated rind and juice of 1 orange