No one really knows how to pronounce it (is it quin-oh-ah, keen-wah, Qui-No?). Anyway, that issue to one side, it forms a brilliant, protein rich base for this tasty salad. Whip this one up for lunch or dinner, and enjoy an easy to prepare, nutrient laden plate of goodness. There’s plenty of fibre in it too, but we’ll probably leave the benefits of that out of this post…
- 2 chicken breasts
- Ras el hanout (or other spices)
- 1/2 a cup of quinoa
- Small handful of pomegranate seeds
- 1/2 of a red onion
- 1/2 of a pepper (any colour)
- 1/4 of a cucumber
- A handful of fresh mint
- Cover the chicken breasts in the Ras el hanout and place on a baking tray. Drizzle olive oil over the chicken and season with salt and pepper. Place in the oven at 200C for approximately 20-30 mins (or until cooked through). Place the breasts to one side to cool.
- Boil the quinoa in water for about 15 minutes. The grains will open out when they are fully cooked. Drain off the water with a sieve and place the quinoa back in pan.
- Chop the peppers, red onion, mint, and cucumber into small pieces and place into mixing bowl. Stir in the quinoa and pomegranate seeds.
- Cut the chicken breasts into slices and lay them on top of the quinoa and pomegranate mix.
- All done! The salad is also really tasty the next day, so don’t be scared of popping it in a Tupperware and eating it for tomorrow’s lunch.