Beetroot and Chicken Quinoa Salad
100g chicken
1 medium, cooked and diced beet
1/2 cup, cooked quinoa
1 cup, fresh spinach
50g, crumbled feta cheese
2 tbsp, chopped walnuts
1, juiced lemon
2 tbsp olive oil
to taste salt
to taste pepper
Season the chicken with salt and pepper. In a pan over medium heat, cook the chicken for about 5-7 minutes per side until cooked through. Let it rest for a few minutes, then slice into strips.
In a large bowl, combine the cooked quinoa, diced beets, fresh spinach, and crumbled feta cheese. Toss gently to mix.
Add the sliced chicken strips and chopped walnuts to the salad bowl. Mix gently to distribute evenly.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
Drizzle the lemon dressing over the salad and toss well to coat all ingredients.
Garnish the salad with some extra feta cheese and a sprinkle of fresh herbs if desired. Serve the Beetroot and Chicken Quinoa Salad fresh and enjoy!
For a vegetarian option, you can substitute the chicken with chickpeas or tofu. You can also customize the salad by adding other vegetables like cherry tomatoes or cucumbers for extra freshness.
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395
40g
25g
15g
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