What a gorgeous spring day in Sydney. It may just be the start to spring but we are getting a taste of summer with gorgeous sunny and very warm weather. So I think it’s time for me to dust of the winter cobwebs. I am hoping the warmer weather will motivate me to go out and exercise a little more and eating more healthy.
I’m not much of a salad eating person, but after going for a 7km walk I decided to have a salad for lunch. I mean why undo all the hard work and pain of exercising, right? So I dusted off the bag of quinoa grains I bought from almost a year ago to use it in a simple salad. Quinoa is suppose to be this supergrain – considered to be almost a complete food. It is packed full of vitamins, high in protein, cholesterol-free and easy to digest.
Quinoa is very easy and quick to cook. It has a very delicate texture and is slightly nutty in taste. It is very versatile and perfect in so many dishes. Most of all it tastes good and good for you too! I find quinoa is very filling and it keeps you full longer.
Quinoa and Chicken Salad
Serves 2 as a main meal
1/2 cup quinoa grain, rinsed and drained
1 chicken breast fillet
1 cup water or chicken stock
1 tbsp chopped parsley
1 tomato, cut into bite sized pieces
1 avocado, cut into bite sized pieces
1 celery stick, cut into bite sized pieces
1 small carrot, grated
1 tbsp balsamic vinegar
cracked black pepper
Preheat the oven to 170°C.
Rub the chicken breast with a little olive oil and season with salt and pepper. Place on a baking tray and roast in the oven for 15 minutes, until cooked. Remove from oven, cover with foil and allow to rest. Once chicken cooled, shred the chicken into bite-sized pieces.
Place the quinoa in a small saucepan with the stock or water, bring to the boil, then reduce the heat, cover and simer for 10 minutes until all the water is absorbed. Remove from heat and cool.
In a salad bowl, add quinoa, shredded chicken, tomatoes, celery, parsley, avocado, balsamic vinegar, salt and pepper. Toss gently and serve.