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Quinoa & Chicken Salad

A great summer salad that is FODMAP friendly, super fresh and nutritious.


This is the perfect lunch that you can take to work or eat on the go and is packed with nutrients to keep you going for the day! This is super easy to make and versatile, remove the chicken to make it vegetarian.


Tip 1: Ensure you rinse the quinoa under cold tap water before cooking, this will help remove the bitterness.


Tip 2: I prefer this salad to have minimal dressing, however, if you prefer more dressing I would suggest doubling the dressing recipe and adding the quantity you prefer, reserve the remaining dressing.


Tip 3: If you prefer a sweeter dressing, I would suggest adding extra maple syrup until your desired taste.


Follow along with the video below:




If you enjoyed this recipe, I would love to hear from you!




Quinoa & Chicken Salad (FODMAP Friendly)

Serves: 4 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins


Ingredients:

1 tbsp sesame oil

2 medium skinless chicken breast, diced

1 cup raw tri-coloured quinoa

2 cups boiling water

1 red capsicum, chopped

1 medium Lebanese cucumber, chopped

1 carrot, peeled and grated

¼ cup mint leaves


Dressing:

¼ cup extra-virgin olive oil

2 tbsp lemon juice

1 tsp Dijon mustard

1 tsp maple syrup

1/4 tsp salt, or to taste

1/4 tsp black pepper


Directions:

  1. In a large skillet over a medium to high heat, heat the sesame oil. Add the chicken and season with salt. Cook until no longer pink inside. Remove from the heat and set aside.

  2. In a strainer, rinse the quinoa with cold water. Add the quinoa to a small pot over a medium heat and add 2 cups of boiling water. Cook the quinoa for 10-15 minutes or until the water is absorbed. Remove from the heat and set aside.

  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt and pepper. Set aside.

  4. In a large bowl, add the cooked quinoa, cooked chicken, capsicum, cucumber, carrot and mint leaves. Pour over the dressing and toss until combined.

  5. Serve and enjoy!


Store this salad in the fridge for up to 3 days.



Nutrition Information (per serve):

Calories: 420

Fat: 22g

Carbohydrates: 29g

Protein: 25g




Nicole Marie


 


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