Chicken, ginger and quinoa salad. Photo / Babiche Martens
Chicken, ginger and quinoa salad. Photo / Babiche Martens
Serves 4
400g quinoa 3 chicken breasts, skinless 1 Tbs olive oil, plus 1 Tbs extra Salt and black pepper 3 tomatoes 3 Tbs fresh ginger, peeled and shredded 4 handfuls of baby spinach leaves 1/4 cup flat leaf parsley Juice and zest of 2 lemons
1 Bring a saucepan of salted water to a boil. Add thequinoa and cook for approximately 15 minutes or until swollen and tender. Drain and let cool.
2 Preheat the oven to 200C. Arrange the chicken on a tray. Drizzle over the olive oil and season. Cook for 15-20 minutes depending on the size then let cool. Slice.
4 In a large bowl, combine the quinoa, sliced chicken, tomatoes, ginger, spinach and parsley. Gently toss with the extra olive oil, lemon zest and juice. Taste for seasoning before serving.