Grilled Chicken & Quinoa Salad
SERVES 2 | 25 Minutes Total Time
Ingredients
- 1/4 cup quinoa, rinsed
- 1/2 cups vegetable stock
- 250g chicken thighs, skinless
- Salt and pepper
- 1 garlic clove, finely chopped
- 1 tbs fresh rosemary, finely chopped
- 1 continental cucumber, diced
- 2 medium tomatoes, diced
- 50g rocket
- 2 tsp olive oil
- 1/4 lemon
Method
- In a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8-10 minutes or until stock has absorbed. Remove from heat, fluff with a fork.
- Meanwhile, season chicken on both sides with salt, pepper, garlic and rosemary. Heat olive oil in a frypan over medium to high heat and grill chicken until cooked, about 3-4 minutes each side. Remove chicken from heat and allow to rest for a minute.
- In a bowl toss the quinoa with cucumber, tomato and rocket. Dress with olive oil and lemon, and season with salt and pepper.
- Divide the chicken mixture and quinoa into 2 portions. Serve one immediately.
- Store the remaining portion seperately in the refrigerator for leftovers. Reheat the chicken before serving if desired.
