I like to consider myself that of a quinoa expert, and this recipe is full of flavour and tastes just as good cold. It is perfect for a picnic on a nice sunny day. The trick for perfectly fluffy quinoa is to use twice as much water as quinoa. And once the water is absorbed (following instructions on the packaging) I like to leave mine on the counter to steam for around ten minutes.
This recipe for the Grilled chicken quinoa salad is colourful, vibrant and full of flavour.
- 400 grams of skinless free-range chicken breasts
- Vegetable stock
- Fresh rocket & Spinach
- Spring onions
- 160 grams of uncooked quinoa
- 1 tsp smoked paprika
2 Tbsp. extra-virgin olive oil
- Basil Leaves
- 2 tsp tamari
- Juice of 1 lemon
- 1 tsp maple syrup
Start by adding double the amount of water to quinoa to the pan, and add your vegetable stock. Once the water is boiling add your quinoa, and cook per the instructions on the package (Roughly twenty minutes + ten minutes off the heat)
Bash and flatten the chicken with a rolling pin. Toss the chicken in the salt, black pepper, and paprika. Add to your heated frying pan with 1 tbsp of olive oil and cook for four minutes on either side, until it begins to darken in colour and is cooked through.
Prepare your dressing by combining the tamari, lemon juice, olive oil, and maple syrup. Place the quinoa in a large bowl and toss with your chopped spring onions, rocket and spinach, diced avocado and a few chopped basil leaves. Add your dressing, mix well and season to taste. Add the chicken on top of the salad and you’re Grilled chicken quinoa salad is good to go.