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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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You're going to love our dairy-free chicken, quinoa and kale salad bowl. It's so easy to make and high in fibre, protein, iron as well as gluten free with a vegan option. This salad is nutritious, delicious and super-satisfying!
1 In a medium bowl, combine olive oil and lemon juice and zest. Season with black pepper and place half in a small jug for dressing. Place chicken pieces into the bowl and toss to coat. Set aside for 10 minutes.
2 Rinse quinoa and place in a saucepan with 2 cups water. Bring to the boil, reduce heat and simmer for about 10 minutes, until liquid is absorbed. Fluff with a fork and transfer to a bowl to cool.
3 Heat a frying pan over medium. Place marinated chicken in hot pan and cook for about 10 minutes, until cooked through.
4 Meanwhile, bring a pot of water to the boil. Drop beans in and cook for 1-2 minutes. Drain and place in iced water to refresh.
5 In a large bowl, place quinoa, kale, beans and strawberries, gently toss. Arrange on a platter and top with avocado, chicken and almonds. Drizzle over dressing and serve.
Make it vegan: Substitute tofu or Sunfed chicken-free chicken for chicken.
Calories 584 cal
Kilojoules 2440 kJ
Total fat 33 g
Saturated fat 5 g
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