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Quinoa salad with chicken and avocado


Chicken breast: 2 breasts (skinned)

Sesame oil: 1 1/2 tablespoons

Quinoa: 1 cup (soaked in water for at least 2 hours)

Avocado: 1 piece

Tomato: 1 piece

Cucumber: 1 piece

Parsley: 2 tablespoons (chopped)

Olive oil: a quarter cup

Honey: 1 tablespoon

White vinegar: 2 tbsp

Mustard: a tablespoon

- Salt, to taste

Black pepper: a pinch

How to prepare

Put the quinoa in a pot on the stove, pour in two cups of water, then leave the two ingredients to boil for about 15 minutes and the quinoa is cooked.

Heat the sesame oil in a frying pan over a medium heat, and add the chicken breasts and cook until soft on both sides, and when done, cut the chicken into slices and place them in a plate.

Chop the avocado, tomato and cucumber, then spread the ingredients in a medium bowl.

In another bowl, mix olive oil, vinegar, and mustard, then season with salt and black pepper.

Spread the quinoa and parsley over the chopped vegetables, add the chicken slices, then pour the sauce mixture over them.

Stir the ingredients carefully until combined, then serve the salad directly on your plate.

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