By Antonio Andrade
Rinse the quinoa under cold water to remove any bitterness. Add quinoa and 90 ml of water to a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed. Set aside to cool slightly.
Season the chicken breast with salt and black pepper. Heat a grill pan over medium-high heat and add olive oil. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 74°C (165°F). Remove from pan and let rest for a few minutes before slicing into strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.
Drizzle the lemon-tahini dressing over the salad and gently toss to combine.
Garnish the salad with fresh parsley before serving.
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By Antonio Andrade
This Salad Dinner Healthy recipe is ready in 35 minutes and features Chicken breast, Quinoa, Roasted vegetables and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water to remove any bitterness. Add quinoa and 90 ml of water to a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed. Set aside to cool slightly.
Season the chicken breast with salt and black pepper. Heat a grill pan over medium-high heat and add olive oil. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 74°C (165°F). Remove from pan and let rest for a few minutes before slicing into strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.
Drizzle the lemon-tahini dressing over the salad and gently toss to combine.
Garnish the salad with fresh parsley before serving.
Calories per Serving: 450
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