Insalata di quinoa con pollo e verdure
Preparation Time:
30 min.
30 min.
Difficulty:
Medium
Medium
Total Calories:
700 kcal
700 kcal
Ingredients:
- 150g quinoa
- 200g chicken breast
- 100g cherry tomatoes
- 100g cucumber
- 50g bell pepper (red or yellow)
- 50g red onion
- 30g feta cheese
- 30ml olive oil
- 20ml balsamic vinegar
- 1 clove garlic (minced)
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Kitchen Tools Needed:
- Pot
- Skillet
- Cutting board
- Knife
- Large bowl
- Small bowl
- Whisk
Instructions:
- Rinse the quinoa under cold water to remove any bitterness.
- In a pot, combine the rinsed quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- While the quinoa is cooking, season the chicken breast with salt, pepper, and minced garlic. Heat 15ml of olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest before slicing.
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- In a large bowl, combine the cooked quinoa, chopped vegetables, and sliced chicken.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create a dressing. Pour the dressing over the salad and toss to combine.
- Crumble the feta cheese on top and garnish with fresh parsley before serving.
Macros:
- Total Calories: 700kcal
- Carbs: 70g
- Proteins: 40g
- Fats: 20g
