Hello, Sous Chef here,
Another week, another salad! This time our base for the salad is quinoa. This is a great lunch as it can be prepared the night before and is ready to go in the morning on your way to work.
Ingredients:
130g Quinoa
1 tsp Bouillon
1 Spring Onion, chopped
1/4 Red Pepper, chopped
8 Grapes, halved
1/4 Tin Sweetcorn
Method:
1. Preheat the oven to 180C.
2. Roast the chicken for 30 minutes in a roasting tin covered in foil. If you want to add some flavour feel free to coat the chicken in some cajun seasoning or some Italian herbs.
3. Meanwhile, boil the quinoa in a pan of water with the bouillon, until tender. I usually do one part quinoa to two parts water. If the quinoa seems to be drying out before it's ready, just add more water.
4. Once the chicken is cooked, slice into bite-size pieces.
5. Place the spring onions, red pepper, grapes and sweetcorn in a bowl, mix in the quinoa and chicken and serve.
Be sure to keep stirring the quinoa every so often to ensure that it doesn't stick to the bottom of the pan, but other than that try to keep the lid on as much as possible.
Don't forget we are @rousties on instagram and we love seeing you all try out our recipes!
Until next time,
Sous Chef x
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