Chicken, lemon and quinoa salad
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Time to make:
$5.20 per serve
(at time of publication)
Full ingredients list:
1 cup quinoa, rinsed, drained
80g reduced-fat feta, crumbled
400g can no-added-salt chickpeas, rinsed, drained
200g cooked skinless chicken breast, shredded
1/2 cup roughly chopped mint leaves, plus extra leaves, to garnish
2 large cucumbers, roughly chopped
2 medium carrots, grated
zest and juice of 1 lemon
3 cups rocket
Nutritional information (per serve)
Instructions and steps:
Step 1Cook quinoa in saucepan of boiling water according to the packet instructions. Drain and set aside to cool for 5 minutes.
Step 2Combine the remaining ingredients in a salad bowl; add quinoa and mix well.
Step 3Divide quinoa salad among 4 serving bowls. Garnish with extra mint leaves and serve.
About this recipe
First published: December 2015