200g(1 cup) Quinoa (I used three-colour quinoa, but regular is fine)
1vegetable stock cubecrumbled (or 1 heaped tsp of bouillon powder for gluten free)
70g(2.5 oz) baby spinach
1ripe avocadopeeled and de-stoned and roughly chopped
½tsplemon juice
½clovegarlicpeeled and minced
pinchof salt and pepper
70g(2.5 oz) salad leaves
2cooked chicken breastsI like to use the meat from a whole roasted chicken, cut into slices
¼red onionpeeled and sliced
10cherry tomatoessliced in half
100g(1 cup minus 1 tbsp) fetacrumbled
small bunch fresh parsleychopped
Lemon vinaigrette:
juice of 2 lemons
100ml(½ cup minus 2 tsp) extra-virgin olive oil
¼tspdried oregano
salt and pepper to taste
Instructions
Place the quinoa in a pan with the stock cube and water. Cook as per pack instructions (usually this is 600ml of water for 200g quinoa, then boil and simmer for 20 mins). Place the baby spinach in the pan on top of the quinoa and place a lid on for the last minute to wilt the spinach. Remove the lid and leave to cool.
200 g (1 cup) Quinoa, 1 vegetable stock cube, 70 g (2.5 oz) baby spinach
Make the vinaigrette by whisking all of the vinaigrette ingredients together.
100 ml (½ cup minus 2 tsp) extra-virgin olive oil, ¼ tsp dried oregano, salt and pepper to taste, juice of 2 lemons
Place the chopped avocado in a bowl with the lemon juice, garlic salt and pepper. Mash together roughly with a fork (I like to leave a mine quite lumpy and rustic looking).
1 ripe avocado, ½ tsp lemon juice, ½ clove garlic, pinch of salt and pepper
Place the cooked quinoa in a large serving bowl. Top with the salad leaves, sliced chicken, wilted spinach, mashed avocado, red onion slices, cherry tomatoes and crumbled feta. Sprinkle with parsley before serving with the vinaigrette.
70 g (2.5 oz) salad leaves, 2 cooked chicken breasts, ¼ red onion, 10 cherry tomatoes, 100 g (1 cup minus 1 tbsp) feta, small bunch fresh parsley