Chicken, ginger and quinoa salad

Viva 1/2/2012

Amanda Laird

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Ratings: 3.0 / 5 FROM 1

Serves 4

400 g	Quinoa
3	Chicken breasts, skinless
1 tbsp	Olive oil, plus 1 tbsp extra
1	Salt & freshly ground pepper, to season
3	Tomatoes
3 tbsp	Fresh ginger, peeled and shredded
4 handfuls	Baby spinach
¼ cup	Flat leaf parsley
2	Lemons, juiced and zested

Bring a saucepan of salted water to a boil. Add the quinoa and cook for approximately 15 minutes or until swollen and tender. Drain and let cool.
Preheat the oven to 200C. Arrange the chicken on a tray. Drizzle over the olive oil and season. Cook for 15-20 minutes depending on the size then let cool. Slice.
Core the tomatoes and dice.
In a large bowl, combine the quinoa, sliced chicken, tomatoes, ginger, spinach and parsley. Gently toss with the extra olive oil, lemon zest and juice. Taste for seasoning before serving.