Chicken, quinoa and buds salad. Healthy recipe
We could take advantage of chicken and quinoa leftovers from other dishes, but in this case I wanted to claim that it is worth spending time cooking them from scratch to prepare a tasty and nutritious lunch or dinner. If you want the breasts to be juicier, apply the same technique as in this recipe.
Ingredients
for 4 people
3 chicken breasts,
1 chilli or red chili,
1 clove of garlic,
1 lemon or lime,
1 / teaspoon of Worcestershire sauce,
1 tablespoon of mustard,
1/2 teaspoon of sherry or rice vinegar,
1 teaspoon of concentrate tomato (or tomato sauce, or crushed tomato),
3 lettuce hearts,
1 yellow pepper,
1 small red pepper,
sweet or spicy,
about 200 g of quinoa,
cherry tomatoes or to taste,
black pepper, salt, fresh chives,
extra virgin olive oil.
How to make the chicken, quinoa and bud salad
- Dry the chicken with kitchen paper and remove any remaining fat.
- Crush or crush the peeled garlic clove with the chili or minced chili without the seeds, a good squirt of lemon or lime juice, Worcestershire sauce, mustard, vinegar, tomato and a little olive oil.
- Season the chicken and smear with this mixture.
- Wash the buds well and cut into julienne strips.
- Wash the peppers and tomatoes, mincing the first, cutting the second, into quarters or slices.
- Wash the quinoa until the water is no longer cloudy, toast a little in a saucepan or frying pan and then cook with plenty of water, following the instructions on the package.
- Drain when done and let cool.
- Cook the chicken on the grill or on a grill until it is well cooked on the inside and with a nice golden-toast on the outside, about 8- minutes per side. Remove to a kitchen board and allow to cool. Cut into slices with a good knife when it can be handled.
- Assemble the dishes distributing all the ingredients.
- Season with salt and pepper, add chopped chives and a little extra virgin olive oil.
- Also add a little lemon or lime zest, if we like.
Processing time | 40 minutes
Difficulty | Easy
Post a Comment