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Recipe ByLilydale

Lilydale’s chicken rissoles, apricots and pistachio, herb and sugar snap quinoa

Lilydale’s chicken rissoles, apricots and pistachio, herb and sugar snap quinoa

Prep Time: 10 minutes

Cooking time: 15 minutes

Serves: 4 


2 x 400gm packets Lilydale chicken rissoles
1 cup white quinoa, rinsed
2 tbsp olive oil
200gm apricots, pitted, halved***
80gm baby rocket
¼ cup mint leaves
¼ cup parsley leaves
200gm sugar snaps, halved lengthways
1 tbsp apple cider vinegar
¼ cup pistachios, toasted, roughly chopped
⅓ cup Greek yoghurt
Lemon wedges, to serve


  1. Cook quinoa according to pack instructions. Drain and place in a large bowl.
  2. Meanwhile, heat half the oil in a large non-stick frying pan over medium high heat. Cook rissoles for 4 to 5 minutes on each side or until browned and cooked through. Set aside on a plate loosely covered with foil.
  3. Heat a lightly oiled char-grill pan over medium-high heat. Cook apricots, cut side down, for 1 to 2 minutes or until lightly charred.
  4. In a screw top jar place remaining oil and vinegar. Season and shake to combine
  5. Add apricots, rocket, herbs and sugar snaps to quinoa. Drizzle with dressing and toss to coat. Sprinkle with pistachios
  6. Serve chicken rissoles with quinoa salad, yoghurt and lemon wedges.

*** you can also use apricots from a tin or a jar – char-grill for 1 minute only or they will break up

Lilydale is a proud sponsor of this year’s Margaret River Gourmet Escape presented by Westpac and you can enjoy their tasty chicken at Gourmet Village

Check out some more delicious Lilydale Chicken recipes here

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