Recipe ideas for eating well
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Mediterranean chicken and tofu quinoa salad
Serves 4
Ingredients
1 cup uncooked tricolour quinoa
250g organic chicken breast, sliced
250g organic firm tofu cut into 1.5cm pieces
Juice of 1 lemon
Olive oil
Cracked black pepper
Himalayan sea salt
1½ cups baby spinach
1 medium Lebanese cucumber, cut into slices
1 cup baby Roma tomatoes, cut into quarters
¼ red onion, chopped coarsely
½ avocado, sliced
1 carrot, cubed
½ cup fresh basil leaves + 4 sprigs to garnish
Serves 4
Ingredients
1 cup uncooked tricolour quinoa
250g organic chicken breast, sliced
250g organic firm tofu cut into 1.5cm pieces
Juice of 1 lemon
Olive oil
Cracked black pepper
Himalayan sea salt
1½ cups baby spinach
1 medium Lebanese cucumber, cut into slices
1 cup baby Roma tomatoes, cut into quarters
¼ red onion, chopped coarsely
½ avocado, sliced
1 carrot, cubed
½ cup fresh basil leaves + 4 sprigs to garnish
Method
- Boil the quinoa for 15 minutes in 2 ½ cups of water, then drain.
- Pan-fry the sliced chicken breast with splash of olive oil, juice of ½ lemon and 1 teaspoon cracked pepper, until golden brown.
- Pan-fry the tofu pieces with splash of olive oil, pinch of salt and pepper, until golden brown.
- Combine baby spinach, cucumber, tomatoes, onion, carrot and basil leaves into a tossed salad.
- Invert ½ cup quinoa on each plate, serve chicken and tofu on either side of the quinoa, and add tossed salad mix as desired.
- Dress with olive oil, salt and pepper seasoning and remaining lemon juice. Garnish with basil leaves and serve.