Chicken and orange-ginger quinoa salad
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $24.16 / $6.04 per serve
(at time of publication)
Ingredients
- 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 rocket
- ¼ cup orange juice
- 2 x 75g large pita breads, toasted, halved
Instructions
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 578cal
-
Kilojoules 2420kJ
-
Protein 47g
-
Total fat 16g
-
–Saturated fat 4g
-
Carbohydrates 60g
-
–Sugars 5g
-
Dietary fibre 9g
-
Sodium 250mg
-
Calcium 220mg
-
Iron 9mg
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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