CHICKEN AND QUINOA SALAD

WITH BABY TOMATOES AND FETA

Most folks call quinoa (pronounced “keen-whah”) a grain, but it’s actually a seed — one that originated thousands of years ago in the Andes Mountains. Dubbed “the gold of the Incas,” it’s treasured because of its nutritive value (more protein than any other grain or seed!). I love it for its yummy, nutty flavor.  You can basically add anything to this chicken quinoa salad it’s a bright and colorful salad and a great summertime recipe.  The Lemon juice gives a refreshing kick to the salad.

HANDS-ON TIME

20 MINUTES

TOTAL TIME

25 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

400G CHICKEN BREASTS
225GQUINOA
25G BUTTER
1 CHILLI, DESEEDED AND CHOPPED
1 CLOVE GARLIC, CRUSHED
2TBSPS OLIV OIL
300G BABY TOMATOES, CHOPPED
HANDFUL OLIVES
1 RED ONION, FINELY SLICED
100G FETA CHEESE, CRUMBLED
ROCKET MIX
A SMALL BUNCH OF MINT, CHOPPED
JUICE AND ZEST OF A LEMON

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Bring salted water to a boil in a medium saucepan.  Stir in the quinoa and simmer on low heat, covered, for 15 minutes, then rinse in cold water and drain thoroughly.

Meanwhile, mix the butter, chilli and garlic into a paste.  Rub the chicken fillets in 2 tsp olive oil and season with salt and black pepper.  Heat a griddle or frying pan and cook the chicken for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Tip the tomatoes, olives, onion, feta, rocket mix and mint into a bowl.  Toss in the cooked quinoa and stir through the remaining olive oil, lemon juice and zest; season well.  Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

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