Quinoa salad with Asian sesame chicken
  • Cow’s milk-free and lactose-free

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  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

Quinoa salad with Asian sesame chicken

Serves 4; 15 minutes
100 g Paul's Quinoa 3 Minutes
3 tbsp olive oil
3 tbsp sesame seeds
100 ml soy sauce
80 ml white wine vinegar
2 tbsp honey
300 g chicken breast
2 tbsp olive oil
30 g fresh parsley, finely chopped
50 g spring onion, roughly chopped
200 g fresh spinach, torn
200 g rocket

Equipment

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Instructions

  • Boil the precooked Quinoa in 3-5 minutes until done, according to the instructions on the back of the packaging.
  • Heat the olive oil in a small frying pan over a medium heat and fry the sesame seeds until golden.
  • Remove the pan from the heat and add the soy sauce, vinegar and honey. Put aside in a box with a lid.
  • Fry the chicken breast in olive oil until cooked through and golden, then dice.
  • Mix the Quinoa and the diced chicken in a large bowl, seasoning to taste with some of the dressing. Keep the rest of the dressing for later.
  • Now add the parsley, spring onion, spinach and rocket, and if required, add the rest of the dressing to taste.

 

Tip:

This dish can also be made using 100 grams of Paul's Quinoa Seeds. Boil the Quinoa seeds according to the instructions on the back of the packaging.   

Nutritional value per person

  • 483 Kcal
  • 39 g Carbohydrates
  • 32 g Protein
  • 21 g Fat
  • 5 g Dietary fibre