1 tsp sunflower oil
2 chicken thighs, skinless, bone in
3 slices bacon/pancetta. diced
2 carrots, chopped
2 celery sticks, chopped
1 handful baby spinach leaves
For the green dressing
½ x 60g bag fresh rocket leaves
small handful flat-leaf parsley
juice 1 lemon
1 tsp capers
Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and bacon then fry for 5 mins or until well-browned on all sides.
Tip in the vegetables (except spinach) and cook for a further 5 mins until starting to soften.
Add the quinoa, then pour over 500ml water (or low FODMAP chicken stock). Cover and leave to simmer for 25-30 mins, stirring occasionally.
Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
When the quinoa is soft, but still with a little bite, and most of the liquid has been absorbed, add the spinach - it’s ready to serve.
Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve. Serve with grated parmesan.
Recipe adapted from: Good Food