Chicken, lemon and quinoa salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 cups quinoa, rinsed
  
• 80g feta
  
• 400g can chickpeagarbanzoXsgarbanzosX, drained
  
• 225g shredded lean cooked chicken
  
• ½ cup roughly chopped fresh mint
  
• 2 cups roughly chopped cucumber
  
• 2 carrots, grated
  
• 1 lemon, zest and juice
  
• 3 cups rocketarugulaX

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Instructions

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1 Cook quinoa in large saucepan according to packet instructions. Leave to cool for 5 minutes.

2 In a large bowl combine remaining ingredients. Add quinoa and mix well.

3 Divide among 4 plates and serve topped with extra fresh mint.

Nutrition info (per serve)

Calories 405 cal

Kilojoules 1690 kJ

Total fat 12 g

Saturated fat 4 g

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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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First published: Oct 2015

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