Fit Chicken and Quinoa Salad

A delicious salad full of healthy and nutritious foods. It is also suitable as a snack for work or on the go, and you can adjust the ingredients to your taste and availability.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Quinoa

  • 400 ml Water

  • 1 piece Sweet potato, unpeeled, fresh

  • 3 pieces Onion, young

  • 250 g Tomato, red

  • 200 g Arugula

  • 500 g Meat, chicken, breasts

  • pieces Oil, olive

  • pieces Lemon, fresh, without shell

  • pieces Salt, table

Steps

  1. First, cook the quinoa so it can cool while preparing the other ingredients. Place the grains in a fine-mesh sieve and rinse them thoroughly under running water (rinse for about 2 minutes or until the water runs clear). Drain the rinsed quinoa, transfer it to a pot, and add the measured amount of water. Season with a quarter teaspoon of salt, cover with a lid, and bring to a boil. Then reduce the heat so the liquid barely simmers. Cook the quinoa for 12-15 minutes.

  2. Meanwhile, cut the chicken into pieces or strips. In a bowl, mix about 2 tablespoons of olive oil, 1 tablespoon of lemon juice, a teaspoon of salt, and a little ground pepper. Add the chopped chicken to the prepared marinade and mix well. Cover the bowl and refrigerate until ready to cook.

  3. Once the quinoa is cooked, remove the pot from the heat and check that there is no water left. If there is, drain it. Let the quinoa sit covered for 5 minutes, then fluff it gently with a fork. Transfer it to a bowl and let it cool.

  4. Clean and wash the vegetables. Peel the cucumber and cut it into pieces. Also, cut the tomato into pieces, finely chop the white part of the spring onion, and slice the green part into rings.

  5. Once the quinoa has cooled, add the chopped vegetables and arugula. Mix well, then season the ingredients to taste with olive oil, lemon juice, and salt. Mix thoroughly and set the prepared salad aside or refrigerate it while you cook the chicken.

  6. Place a pan on the stove and heat a little oil. Add the marinated chicken and cook until golden brown.

  7. Serve the quinoa salad on plates first, then top with the cooked chicken pieces. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 117.55 kcal
  • Fat: 3.82 g
    • Saturated Fat: 0.67 g
  • Carbohydrates: 10.27 g
    • Sugars: 0.81 g
  • Protein: 8.86 g
  • Fiber: 1.27 g