Quinoa Salad with Chicken and Walnut
Ingredients (Serves 2)
- 160 g Quinoa cooked according to packet instructions
- 2 small- medium chicken breasts cut into quarters
- 50 g walnuts lightly toasted
- 2 large handfuls of watercress
- 1 tbsp walnut oil
- 1/2tsp sherry vinegar
- 50 g feta cheese cubed or crumbled
- 2 fresh figs quartered (optional)
- Tablespoon alafalfa sprouts
- Tablespoon pumpkin seeds
Method
- 1. Heat the oven to 180OC or heat grill on medium heat
- 2. Cook quinoa according to packet instructions, once cooked set aside to cool in a large bowl.
- 3. Slice the chicken breasts into quarters and drizzle with olive oil. Grill or cook in the oven through in the oven for 15-20 minutes. On a separate tray lightly toast the walnuts for approx. 3-5 minutes taking care not to burn. Once cooked remove and roughly chop. Set aside
- 4. While the chicken is cooking slice the figs in to quarters
- 5. Remove chicken from the oven and slice into strips
- 6. Add the chicken, watercress, walnuts and figs to the quinoa and drizzle with 1/tsp sherry vinegar and 1 tbsp walnut oil. Season with salt and pepper. Gently toss the ingredients together then crumble the feta cheese on top sprinkle with pumpkin seeds and alafalfa sprouts
- 7. Serve

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