A great, easy lunch to take to work or enjoy at home.
Bring 500ml (2 cups) of water to the boil, add the quinoa and simmer for about 8 – 12 minutes until it has tripled in size and started to sprout little tails. Then rinse and set aside to cool.
Put the chicken strips in a bowl, add your olive oil, garlic and parsley, and toss to make sure the chicken is evenly coated.
Heat a grill pan until hot, then cook the chicken strips for 3 – 4 minutes on each side until golden. Once they’re ready, set aside.
To assemble the salad, add the almonds, cranberries, baby spinach and avo to the cooled quinoa in a serving dish, then give it a good mix. Add the grilled chicken and toss lightly then set aside.
To whip up the dressing, you can pop everything into a food processor and blitz for 20 seconds.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Tip: The Electrolux Masterpiece Collection Immersion Blender comes with a mini chopper attachment which is great to make salad dressings. Place all chimichurri ingredients in the mini chopper and blitz.
Lola Berry is an Electrolux ambassador.
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