Ingredients
½ cup dry quinoa
1cupvegetable stockor chicken stock
salt to season
½ lemon juice
6chicken thigh boneless, or breast fillets ( trimmed of fat)
1Tbspgarlic or plain, olive oil
2Tbspbalsamic vinegar
½ lemon juice
1tspvegetable stock powder
1 tspgarlic powderor granules or 1 clove garlic (crushed)
6cupscos lettucewashed and shredded
7ozgrape tomatoes halved
½ red onion medium, thinly sliced
3.5ozkalamata olivespitted
1.7ozFeta cheesereduced fat
½ cup continental parsley
2Tbspgarlic olive oil
2tspbalsamic vinegar
Preparation
In a small saucepan, combine quinoa, stock, and salt together. Bring to the boil; reduce heat to a gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft.
Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.
Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder, and garlic powder or granules.
Saute the chicken until nice, crispy, and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.
Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.
Combine the lettuce, tomatoes, onion, olives, Feta, and parsley together in a large salad bowl.
Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.
