Who doesn’t love quinoa? It is a highly nutritious, versatile and gluten free seed with a slightly nutty flavour that can be added to salads, soups, stews, porridge and as a replacement for rice. You can also find quinoa pasta, quinoa flour, quinoa flakes. It is a good source of antioxidants and several vitamins and minerals, including manganese, copper, folate, iron, magnesium, and zinc. It is high in fibre and a plant based source of complete protein containing all essential amino acids 💪
Ingredients:
- 1 cup of quinoa
- 300g cooked free-range chicken breast cut into pieces or shredded
- 2 large handfulls of rocket
- 12 grape or cherry tomatoes
- 1/2 avocado sliced
- Lemon and avocado or olive oil for dressing
- Roasted pumpkin and sunflower seeds
Directions:
- Cook the quinoa in 2 cups of water (or vegetable stock) with a pinch of salt and spices of choice (I use Garam Masala or veggie spice mix), bring to a boil, reduce heat and simmer. The quinoa will be ready once all water has been absorbed
- Cook the chicken breast with spices by either frying it in a little bit of coconut oil or butter. Once ready, let it cool and add to the salad
- In a large salad bowl, mix the quinoa with the chicken, rocket and tomatoes
- Slice avocado and put on top. Sprinkle some roasted seeds if desired
- For dressing, simply squeeze the juice of a lemon, avocado oil and add salt to taste
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