Quinoa Salad with Asparagus, Radish and Grilled Chicken

Ingredients

• Chicken Breast200 g
• Quinoa1 cup (200 g)
• Asparagus1/2 cup (70 g)
• Radish1/2 cup (60 g)
• Scallion2 tablespoon (10 g)
• Olives2 count (10 g)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat half of the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the chicken to the pan and cook for 4-6 minutes per side over medium heat.

4. 4

   Step 4

   Once done, remove and set aside.

5. 5

   Step 5

   At the same time, cut off the woody ends of the asparagus, place in a pot with water and boil for 3 minutes. Remove and drain.

6. 6

   Step 6

   Meanwhile, slice the radish and chop the scallion.

7. 7

   Step 7

   Mix the quinoa with asparagus, radish and scallion. Season with the rest of oil, vinegar and/or lemon, salt and pepper.

8. 8

   Step 8

   Serve the quinoa salad with asparagus, radish and grilled chicken.

9. 9

   Step 9

   Optional: You can add some pomegranate seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Salad with Asparagus, Radish and Grilled Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.