Quinoa salad with chicken

Ingredients

• 300 g quinoa
• 1/2 cucumber
• 2 tomatoes
• 6 dried tomatoes
• 2 chicken cutlets
• 5 mint leaves
• 1 red onion
• 2 c. tablespoons olive oil
• 3 c. tablespoons pumpkin seed oil
• 1 lemon juice
• A few pumpkin seeds
• Salt and pepper

Preparation

Cook the quinoa for 15 min in a pan of boiling water, then rinse quickly under cold water and drain. Meanwhile, wash the tomatoes, remove the seeds and dice.
Cut the sun-dried tomatoes into pieces.
Wash the cucumber and cut into fines slices.
In a frying pan over medium heat, pour a tablespoon of olive oil and brown the chicken cutlets.
Then cut the chicken cutlets into strips.
Peel and chop the onion (1/2 may be suffisant).
Wash, dry and finement chop the mint.
Pour the quinoa into a salad bowl.
Drizzle with lemon juice, olive oil and pumpkin seed oil.
Add the fresh and sun-dried tomatoes, cucumber slices, mint and shallot.
Mix well and serve.

Oils to make the recipe

ABEL 1898

organic virgin pumpkin seed oil

Unit price 8,85 €^{Including tax}

ABEL 1898

Virgin pumpkin seed oil

From 7,75 €^{Including tax}

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