Quinoa chicken salad
Quinoa chicken salad
A healthy, low-calorie (and gluten-free) chicken salad recipe, made filling with quinoa and colourful with red onion, mint and lemon zest
Ingredients
- 75 g quinoa
- 2 small chicken breasts
- 2 tsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 red onion chopped
- 1/2 cucumber chopped
- 2 plum tomatoes finely chopped
- a handful of mint leaves shredded, plus a few leaves to serve
- 1 tbsp extra-virgin olive oil
- 2 tsp sumac
Instructions
- Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.
- Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat.
- Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice.
- Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa.
- Pile onto plates and top with the remaining sumac and more mint leaves, if you like.
