My after Christmas #10daydetox goes on with a quinoa, chicken, herbs and vegetables salad! Very easy and fast to make, ideal for lunch break at work!
Ingredients
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- 3 cloves garlic, minced ,
- 1 teaspoon salt, divided ,
- 5 tablespoons extra-virgin olive oil ,
- 1/2 teaspoon ground pepper, divided ,
- 10 tomato cherries, quartered ,
- 10 black olives pitted and diced ,
- 1 medium onion, cut into 3/4-inch wedges ,
- A few parsley leaves (depending to taste) ,
- 1 1/2 cups water ,
- 1 cup quinoa ,
- 1 chicken fillet ,
- 3 tablespoons red-wine vinegar
Instructions
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- Preheat oven to 180C. ,
- Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef’s knife or a fork. ,
- Transfer to a large bowl and whisk in oil and 1/4 teaspoon pepper. ,
- Combine tomatoes, olives and onion in a medium bowl. ,
- Drizzle with 2 tablespoons of the oil mixture and toss well to coat. ,
- Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. ,
- Cover, reduce heat to maintain a simmer and cook for 10 minutes. ,
- Remove from heat and let stand, covered, for 5 minutes. ,
- Combine chicken, 2 teaspoons of the oil mixture and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat. ,
- Roast the chicken until it gets a nice golden color. ,
- Whisk vinegar into the remaining oil mixture. Add the quinoa and toss with the dressing. ,
- Serve the salad topped with the vegetables and roasted chicken.
