Quinoa Super Salad
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 80 g | Chicken breast | |
| .25 | Cucumber | |
| .25 head | Lettuce | |
| 40 g | Spinach | |
| .5 | Carrots | |
| 1 | Tomatoes | |
| 1 | Chili peppers | |
| .5 | Apple | |
| 1 | Limes | |
| 1 tbsp | Plain yogurt | |
| 60 g | Quinoa | |
| 2 sprigs | Mint | |
| 1 tsp | Hot sauce |
- Cook the quinoa according to the packet instructions, then drain (if you have the opportunity to cook up a batch of quinoa in advance to keep in the fridge ready for this dish, it will save time here).
- Get yourself a large chopping board and roughly chop the cucumber, lettuce, carrot, apple and tomato. Finely chop the chilli (to your taste, deseed if you like), pick over the leaves from the mint, and add the spinach to the story.
- Squeeze over the juice from the lime and spoon over the natural yoghurt. Drizzle over the hot chilli sauce, then chop and mix everything together until nice and fine, so all the flavours combine.
- Mix in the quinoa, shred up and add the cooked chicken breast, then have a taste and season to perfection with sea salt, black pepper and a little more chilli or lime juice, if you think it needs it. Serve in a bowl, or even a wrap if you’re on the go.
Fat:
6.8g
Saturates:
1.5g
Sugars:
19.3g
Protein:
38.1g
Carbs:
49.6g
Fiber:
4.3g
33.3%
Calories
50.1%
Carbs
44.8%
Protein
17%
Fat
17.2%
Fiber