Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Portuguese Piri Chicken Quinoa Salad

Wednesday, September 11, 2019
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Total time
30 minutes
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Preparation time
15 minutes
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Portions
2
Ingredients
or1 red chili, deseeded roughly chopped(45 g)
or100 grams of chargrilled capsicum, 1/2 roughly chopped, 1/2 thinly chopped
or2 cloves of garlic, raw (6 g)
or1 tsp of , paprika (2 g)
or1/2 tsp, leaves of oregano, dried (1 g)
or2 tbsp of lemon juice, raw
or300 grams of chicken breast
or1/4 cup of quinoa, (43 g)
or100 grams of baby spinach, raw
or1 lebanese cucumber, halved lengthways & sliced
Preparation
1.
Place chilli, chopped capsicum, garlic, paprika, oregano and lemon juice into a food processor and process until smooth. Pour over chicken and toss to coat. Cover and marinate in fridge until required.
2.
Rinse quinoa in a fine sieve under cold running water. Cook in a medium saucepan of boiling water for 12 minutes or until just tender. Drain. Rinse under cold running water and drain well.
3.
Meanwhile, preheat grill to high and cover a baking tray with foil. Arrange chicken onto tray and grill for 5 minutes, turning once, or until chicken is cooked through.
4.
Toss spinach, cucumber, quinoa and sliced capsicum in a bowl. Divide between serving dishes and top with chicken to serve.
5.
NOTE: We used red quinoa here, but you can use white or black - whatever is available. Red and black quinoa may take a minute or so longer to cook than white.
Nutritional information
Per 100 gPer portion (469 g)% DRI
Energy70 kcal328 kcal16 %
Fat1 g6 g9 %
Fatty acids, total saturated0 g1 g6 %
Cholesterol23 mg110 mg37 %
Sodium25 mg117 mg5 %
Carbohydrate6 g29 g10 %
Sugars1 g7 gremove
Fiber1 g5 g22 %
Protein9 g41 gremove