Quinoa and Chicken Salad

The other day at work I saw someone eating what looked like barley / oats. I’m always curious when it comes to food so I asked what this type of ‘barley’ was. “Quinoa, it’s a super food, it’ s really healthy” was the answer. Quinoa! Of course! I had seen a video of one of my favorite directors (David Lynch) where he was cooking quinoa and raving about how good it was, but I never gave it a second thought.

Now I was intrigued. My colleague described quinoa as “Like couscous, but nuttier”. So quinoa is what’s on the menu for today, amongst other delicious ingredients of course. For this week’s journal I’m bringing you a super awesome superfood recipe! I’m ashamed to say that this is the first time I have tried quinoa, perhaps because it was never a common food in my mediterranean upbringing. There are limitless ingredients that you can add to quinoa. I wanted mine to be healthy, and low in carbs, here’s what I came up with:

Quinoa & Chicken salad (serves 4)

Ingredients:

A Bag of fresh spinach

Chickpeas (add as desired)

Can of corn

4 chicken breasts

Mushrooms (add as desired)

2 cloves garlic

1 spring onion

Bunch of parsley

A few slices of Prosciutto or Parma ham

Parmeggiano reggiano for grating

Method:

Cook the fresh spinach in a little bit of water (only fill about 1 inch or less of the saucepan) and a bit of salt

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In the meantime cook the quinoa.. ( Click here for a really good recipe for cooking fluffy quinoa, easy peasy 🙂 )

If you’re too lazy to click outside the article, basically you need to toast it for a few seconds in a bit of olive oil, then add water. For each cup of quinoa, add 2 cups of water (1/2 cup is enough for two people) Cook for 15 minutes on low heat, covered. Turn off the heat and let it set for a further 5 minutes (still covered). Fluff with fork and it’s ready to eat!

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Ok in the meantime, roughly chop the chicken & mushrooms.

Cook onion and garlic in olive oil, when browned add chicken and mushrooms.

When the chicken is cooked, add parsley, corn and chickpeas.

Season with salt and pepper.

There’s quite a lot of ingredients in this dish, and trick is to layer them nicely. I suggest first stirring the quinoa into your chicken mixture. Serve this on the plate first, add the spinach, layer the prosciutto (don’t flatten it if you want a dramatic effect 😉 ) Finish off with parmeggiano shavings.

That’s it! Enjoy your delicious, healthy quinoa and chicken salad (that will leave you feeling full & no bloated stomachs) 🙂

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