Chicken Quinoa Salad
Serving Size: 1
Time of Preparation: 60 minutes
Ingredients:
- Olive oil 10 g
- Garlic clove 2
- Paprika 2-3 g
- Quinoa 20 g
- Water 1 cup
- Boneless chicken breasts 100 g
- Ground cumin 2 g
- Ground coriander 5 g
- Salt as per taste
- Black Pepper as per taste
- Cayenne pepper as per taste
- Sliced onion 20g
- Mushrooms 20g
- Lemon juice 5 ml
- Chopped beans 20g
- Diced tomatoes 20g
- Sweet red pepper 10g
- Canned black beans 10g
- Corn kernel 10 g
- Chopped fresh cilantro 5 g
Method:
1.In a saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
2.Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
3.Meanwhile, in a large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
4.Add green onions, tomatoes, beans, mushroom, pumpkin red pepper, black beans and corn; cook over medium heat, stirring, until vegetables are tender-crisp and chicken is no longer pink inside, about 5 minutes.
5.Transfer to a large bowl. Add quinoa, cilantro and lime juice; toss to combine.
Nutrition Value:
Energy: 421.7 Kcal
Protein: 33.7 g
Carbohydrates: 37.8 g
Fat: 15.1 g
Fiber: 5.5 g