This is definitely one of my favourite meals at the moment. Inspired by Nandos quinoa salad, but for a fraction of the price. It’s a really tasty meal packed with protein and all sorts of nutrients from the quinoa and vegetables. It’s also just as nice without the chicken so can be suitable for vegetarians also.
To serve 4
- 100g Quinoa.
- 4 Skinless, boneless chicken breasts or thighs, marinated in Nandos mango and lime marinade or marinade of your choice.
- 200g Feta cheese cubed or crumbled
- 2 Sweet potatoes, peeled and cubed.
- 2 tbsp Olive oil.
- 2 small Haas avocados (or one large.)
- 50g mixed seeds (the pack I got were from Lidl.)
- 4 Cloves of garlic, crushed.
- 100g Cherry tomatoes halved.
- 2 Baby gem lettuces, chopped.
- Half a large bag of spinach, chopped.
- Half a cucumber, cut into quarters.
- Salt and pepper to season.
- The first step you may want to do a few hours beforehand, and that is marinade the chicken in your chosen marinade. You can skip this step but marinating the chicken beforehand gives it a much stronger flavour when cooked.
- Pre-heat the oven to gas mark 6/400 degrees F/200 C. Peel and chop your sweet potatoes. Place them in a roasting dish and drizzle over the olive oil. Season with salt and pepper to taste. Crush the garlic over the top of the potatoes. Mix the potatoes into the olive oil and garlic by hand. Put in the oven and roast for approximately 40 minutes.
- Depending on which quinoa you buy, you may or may not have to soak it, so check the packet instructions. Mine didn’t require soaking, so I put the quinoa into a pot of fresh water and brought it to the boil. Then simmer the quinoa for 20 minutes until it is transparent.
- In the meantime, it’s time to cook the chicken! I used my George Forman grill, however if you don’t have one of these then roasting it in the oven is fine too! Cooking times for this will vary, my grill has one heat setting on it and it took between 5 and 10 minutes for my chicken to be cooked through. (But I cut it open in the thickest part to check it was cooked through. When it’s cooked leave it to rest and then slice when cool.
- Whilst the chicken is cooking, slice the vegetables and prepare the avocados. (You can sprinkle them with lemon juice to stop them discolouring.) Also slice the feta into cubes. You can begin to place the veg in the dishes ready to be served.
- When your quinoa is cooked, drain it and put it in the dishes. Now place your mixed seeds into a pan and toast them for a few minutes. When cooked, put to one side. Add the sweet potato chunks and chicken to the dishes and top with your toasted seeds.
That’s it! Enjoy your meal!
If you do try this recipe be sure to let me know what you think by commenting below. I would love to see what you think!