Poached chicken with Beetroot and Quinoa Salad

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I love a good chicken salad and this one is light, yet filling and full of flavour!

Poached chicken with Beetroot and Quinoa Salad – Serves 4

 

Chicken

2 boneless chicken breasts

Juice of 1 lemon

2 cloves of garlic, crushed

Beetroot and Quinoa salad

¾ cup red Quinoa

1 and ½ cups water or chicken stock

1 medium Beetroot, peeled and grated

½ punnet cherry tomatoes

¾ cup grapes, halved

50grams Feta cheese, crumbled

½ mint leaves, chopped

½ cup parsley, chopped

Dressing

Juice of ½ a lemon

2 tsp tamari (wheat and msg- free soy sauce)

1 tsp sesame oil

1 Tablespoon olive oil

[Place chicken, lemon juice and garlic in a small pot and cover with cold water so chicken breasts are fully submerged. Add a good pinch of salt, cover and bring to the boil. Turn off the heat and leave covered for 10-15mins. Then check the chicken is cooked through and remove from the water when cool enough to handle.

Place Quinoa, water/stock and a pinch of salt in a small pot and bring to the boil. Cover with a lid and reduce to the lowest heat and simmer for 10-15mins or till Quinoa is tender and all the liquid has been absorbed.

Mix dressing ingredients together. Toss chicken with Quinoa, beetroot, tomatoes, grapes, feta, parsley and mint.

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