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Recipe: Quinoa Salad

Trying to avoid gluten but love rice? Try substituting rice for quinoa! Quinoa is a great alternative as well as being filled with some pretty amazing antioxidants, vitamins, minerals and is a great source of protein. Mix it with some freshly cut veggies, diced chicken and you’ve got yourself an all round healthy meal!

INGREDIENTS:

2 pieces skinless chicken breast, chopped into cubes
2 cups tricolour or white quinoa
2 onions, finely chopped
2 garlic cloves, chopped
Salt and pepper
1 tsp turmeric
½ lemon
1 tbsp coconut oil
2 zucchinis, sliced
2 carrots, sliced diagonally
1 cup peas
500g sliced mushrooms

METHOD:

  1. In a frypan, add coconut oil and cook onion and garlic until brown on medium heat. Add chicken breast cubes and cook until golden brown and season with salt & pepper.
  2. Add sliced carrots and zucchini and cook until soft, then add peas. Leave on low heat.
  3. Meanwhile, add quinoa to a large pot and pour 3 cups of water and cook on medium heat. Add a teaspoon of turmeric and juice of half a lemon.
  4. Cook quinoa for 15 minutes and drain water, or allow to stand for 10 minutes until the remaining water absorbs. Leave on low heat.
  5. Add chicken to quinoa pot and mix together. Add mushrooms until soft and top up with salt and pepper for taste.
  6. Enjoy
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