100g chicken breast
15g quinoa, rinsed well
100g grated carrot
50g diced red capsicum (bell pepper)
50g diced cucumber
2 cloves garlic
1/4 c balsamic vinegar
5 g extra virgin olive oil
80g baby spinach leaves
Directions:
Cook the quinoa in a pot of rapdily boiling water or to package directions. Cooking in a low-socium stock (broth) will add flavour.
Grilled chicken breast until cooked through.
While the quinoa and chicken are cooking, assemble salad. Mix the oil, balsamic, and garlic to make the dressing. Toss through the carrot, capsicum, and cucumber. Once cooled, add the cooked quinoa. Slightly warm quinoa is fine, as it absorbs the dressing flavours. (You can chill or eat slightly warm). Place the carrot mixture on a bed of baby spinach leaves, with the grilled chicken on top (sliced or whole breast).
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