Quinoa & Sprout Salad with Grilled Chicken Breasts
Serves 4
Ingredients
Quinoa
– 1cup quinoa
– 2 cups chicken stock
– 1 tbsp olive oil
Salad
– 15gms onion sprouts
– 15gms alfalfa sprouts
– 15ms beetroot sprouts
– 100gms roasted butternut chunks
– 30gms wild rocket
– 1 avocado
– 3tbsp white balsamic vinegar
– 3 tbsp De Rustica Private Press
– 50gms Danish feta crumbled
– 30gms peppadews, chopped
– 50gms roasted hazelnuts
Grilled Chicken
– 4 large chicken breasts
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 1 clove crushed garlic
– salt & pepper
Start by cooking the quinoa in the stock with a drop of olive oil. The quinoa will take between 15-20 minutes till tender, add extra liquid as you need it, but only add a little at a time so that the quinoa can absorb everything.
Allow the quinoa to cool, before adding all the other ingredients. Combine gently allowing the olive oil and avocado to create a creamy dressing. Score your chicken breasts and allow to stand in the marinade before cooking in a hot griddle pan.