Chicken and orange-ginger quinoa salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 ¼ cups quinoa, rinsed

2 teaspoons finely grated fresh ginger

2 ½ cups (300g) green beans or snow peas, trimmed, halved diagonally

4 cups (about 550g) shredded cooked chicken

1 large red capsicum, thinly sliced

4 cups baby rocketarugulaX

¼ cup orange juice

2 x 75g large pita breads, toasted, halved

Instructions

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1 Place quinoa in a saucepan with ginger and 1¾ cups cold water. Bring to the boil then reduce heat to low, cover and simmer for about 12-15 minutes until water has evaporated. Transfer to a large bowl and set aside for 5 minutes.

2 Meanwhile, place beans in a large heatproof bowl. Cover with boiling water and set aside for 1 minute. Drain well.

3 Add beans or snow peas, chicken, capsicum, rocket and orange juice to quinoa and season with ground black pepper. Toss to combine. Serve with pita bread.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 578 cal

Kilojoules 2420 kJ

Protein 47 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 5 g

Dietary fibre 9 g

Sodium 250 mg

Calcium 220 mg

Iron 9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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