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Ditulis Oleh : Healthy People
Judul : Dinner Recipe: San Fran Quinoa Salad with Chicken

Dinner Recipe: San Fran Quinoa Salad with Chicken

On workingdays I really prefer quick and easy recipes and I believe that Jamie Oliver's 15 minute meals are perfect! Yes, the first two times you make the meal it takes a little bit longer than 15 minutes but practice makes perfect! What I also like about Jamie's recipes is that he uses fresh and organic products and with some small changes they make a perfect clean meal. I find his San Fran Quinoa Salad with chicken a perfect way to eat Quinoa! You can also leave out the chicken and then it's a delicious vegetarian recipe! 

Duration: 15-20 minutes

Amount of servings: 1

The ingredients for the quinoa salad (1 person serving):

• 100 gr white quinoa
• 100 gr spinach leaves
• 2 spring onions
• 1/2 bunch of fresh coriander
• 1/2 bunch of fresh mint
• 1 lime
• 1 tbs extra virgin olive oil
• 1 ripe avocado
• 50 gr feta cheese
• 1 tray cress
• 2 tbs natural yoghurt

The ingredients for the chicken:

• 1 skinless chicken breast
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• olive oil
• 1 yellow paprika
• 1 sweet pepper

Directions:

1. Rinse the quinoa and put into a pan with boiling water and put the litt back on. 
2. Put the spinach, trimmed spring onions and coriander (reserving a few leaves) into the food processor, add in the torn mint leaves and chop everything fine. 
3. Slice the chicken into 2 cm parts and toss them with pepper, salt, allspice and smoked paprika untill everything is covered. 
4. Put the chicken into a frying pan with a tablespoon of olive oil and bake until 'blackened' and cooked through. 
5. Deseed the paprika and sweet pepper and cut them into stripes and add to the frying pan, toss regularly.
6. Pour the quinoa and put on your plate.
7. Toss in the chopped spinach mixture, sqeeze over the juice of the lime, add the extra virgin olive oil, mix well and season with salt & pepper to taste. 
8. Spread the baked paprika, sweet pointed pepper and chicken over the quinoa. 
9. Halve and destone the avocado and use a teaspoon to scoop curls of avocado over the salad.
10. Crumble over the feta and scatter over the remaining coriander leaves and the snipped cress. Serve with 2 tablespoons of natural yoghurt. 

Enjoy your meal!

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