RECIPE: Post-gym Super Salad: Chicken, Quinoa & Loadsa Veggies
It has a whopping 39g of protein per serving and takes less than 30 minutes to make.
- 1/3 cup regular black or red quinoa
- 1/4 of a small, English cucumber
- 1/4 of a small Romaine and/or Boston Butter lettuce
- 1/2 a small carrot
- 1/2 an apple
- 1 ripe tomato
- 1/2 – 1 fresh red chile
- 2 sprigs of fresh mint
- 1 small handful of baby spinach
- 1 lime
- 1 teaspoon hot chili sauce
- 3 oz leefrover cooked skinless chicken breast
- 1/2 cup sprouting cress
Cook the quinoa according to the package instructions, then drain (if you have the opportunity to cook up a batch of quinoa in advance to keep in the fridge ready for this dish, it will save time)
Get yourself a large chopping board and roughly chop the cucumber, lettuce, carrot, apple, and tomato. Finely chop the chile (seed if you like), pick over the mint leaves, and add the spinach to the story. Squeeze over the lime juice and spoon over the yogurt. Drizzle over the chili sauce, the chop and mix everything together until nice and fine, so al the flavor combine.
Mix in the quinoa, shred up and add the chicken, then have a taste and season to perfection with sea salt, black pepper, and a little more chile or lime juice if you think it needs it. Serve in a bowl, or even a wrap if you’re on the go, with the cress sprinkled on top – delicious!