Food & Wine
Quinoa, chicken and feta salad
Packed with protein and flavour, this salad recipe is the perfect healthy lunch idea.
Serves: 4
Ingredients:
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped mint
- ⅓ cup lemon juice
- 1 tablespoon olive oil
- freshly ground black pepper, to taste
- 500g skinless chicken tenderloins or thigh fillets
- 200g quinoa, rinsed, drained
- olive oil spray
- 1 bunch broccolini or asparagus, cut into 4cm lengths
- 250g reduced fat feta, crumbled
- 4 spring onions, thinly sliced
- 50g baby rocket leaves
- 1 pomegranate, seeds removed
Method:
- Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad.
- Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool.
- Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken.
- Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
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