THE DAIRY KITCHEN
Quinoa, Chicken and Feta Salad
By THE DAIRY KITCHEN
Preparation 25 MINS
Cooking 30 MINS
This healthy salad makes a delicious mid week salad, and the lefovers are great for lunches too.
Ingredients2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped mint
1/3 cup lemon juice
1 tablespoon olive oil
freshly ground black pepper, to taste
500g skinless chicken tenderloins or thigh fillets
200g quinoa, rinsed, drained
olive oil spray
1 bunch broccolini or asparagus, cut into 4cm lengths
250g reduced fat feta, crumbled
4 spring onions, thinly sliced
50g baby rocket leaves
1 pomegranate, seeds removed
If preparing this salad ahead of time for a work lunch, omit the rocket and refrigerate. Toss through the rocket at the last minute, to prevent it from wilting.
- Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad.
- Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool.
- Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken.
- Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter.