Recipes
Recipes with my own touch
Servings
2
Ingredients
250ml cooked quinoa
4 chicken thighs, deboned & skin off
30g coriander, chopped
30g dill, stalks removed & chopped
15g mint leaves, chopped
4 baby cucumbers, chopped
10 baby tomatoes, halved
1 avocado, chopped
1 fetta round, crumbled
2 chillies, seeded & finely chopped
2 garlic cloves, crushed
2 limes, juiced
30ml extra virgin olive oil
Salt & pepper
Herby quinoa salad
This is one of my raid-the-fridge salads. You know the one you make when you don’t know what to make? When you end up standing in front of the fridge just staring at its contents? Well, this salad is a great way to clean out the veg in your fridge, but you can use sugar snap peas, red pepper, beetroot, broccoli, asparagus, peas, gosh, the combinations are endless!
Method
- Cut the chicken thighs into small cubes. Season with salt & pepper and sauté until cooked, about 5 minutes. I pop mine into my Thermomix and sauté on high temperature. It works a charm.
- Add the cooked chicken to a large bowl and mix the rest of the ingredients in.
- Season to taste and serve. It’s literally as easy as that!
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