Chicken & Quinoa Salad Bowl

a.k.a whatever's left over in the fridge + chicken! Salad is a great base for an easy dinner; it gives you flexibility to add any sort of carb you like (rice, quinoa, cous cous, roast potato, bread) and a protein of your choice (chicken, beef, lamb, turkey, tofu). Serves approx. 6 people

Ingredients

Salad:

• 200 grams lettuce of your choice (I used Cos lettuce)

• 200 grams cherry tomatoes

• ½ red onion

• 50 grams of reduced fat feta

• 1 medium head of cauliflower

• 3 boiled eggs

Quinoa:

• ½ cup dry quinoa

• 1 cup of vegetable stock

• ½ lemon (juice)

• ¼ cup of parsley

Chicken:

• 3-4 chicken breast

• 1 tbsp. garlic infused olive oil

• 2 tbsp. balsamic vinegar

• ½ lemon (juice)

• 1 tsp. vegetable stock

Method

Chicken and Quinoa:

• Place garlic infused olive oil in pan, cut chicken into desired sized pieces and add into pan.

• Once chicken is cooked add the balsamic vinegar, lemon juice and vegetable stock and allow to simmer (if chicken is looking a bit dry, add extra balsamic and lemon juice)

• Whilst chicken is continuing to cook, place your dry quinoa into another saucepan and add the vegetable stock, lemon juice and parsley.

• Cook the quinoa until soft and all liquid is absorbed.

Salad:

• Boil 3 eggs on the stove, and roast cauliflower either in a pan or in the oven

• Tear lettuce, cut grape tomatoes in half, red onion into rings and feta into cubes and place on plate

• Add your chicken, quinoa, egg and cauliflower onto the plate and enjoy!

• Add a dash of extra lemon juice or balsamic vinegar as a dressing if you desire.