I love a good hearty salad that doesn't feel like a salad. You can pretty much do what you like with this one by adding your preferred salad ingredients. You can change it around by adding sun dried tomatoes instead of cherry tomatoes or add olives and suddenly its a whole new salad, either way its delicious. I did serve this one with a herb, chilli and garlic mayo but for lunch the next day I had it with a squeeze of lime juice only and it was just as good. Eb x
- 200g quinoa (red or white – rinsed well)
- 2 chicken breasts (diced)
- 4 eggs
- 1 medium sweet potato (diced small)
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- Cherry tomatoes
- Red onion (thinly sliced)
- Snow peas (chopped)
- Mixed lettuce/spinach leaves
- Fresh basil leaves
- Fresh beetroot (either diced/shredded/grated)
- Pomegranate (quartered)
- Fetta cheese
- Avocado (sliced into chunks)
In a bowl toss sweet potato in maple syrup and soy sauce.
Place pomegranate in bowl and mix for 3-5 seconds on REVERSE Speed 3. Be careful not to over do it otherwise you will have mush! Set aside
Add 800g water in bowl with a pinch of salt and place rinsed quinoa into basket along with eggs. Put Varoma on top and lay chicken on wet baking paper on bottom tray. In top tray add sweet potato and pour any remaining liquid over the top. Cook for 12 minutes at Varoma Speed 4.
Remove eggs and place in cold water. Place asparagus on top on potato and continue to cook chicken, quinoa and potato for a further 10 minutes on Varoma Speed 4.
While cooking place all other ingredients into a large salad bowl. Use as little or as much of the salad ingredients as you like.
When ready toss quinoa, chicken and potato through the salad. Place halved eggs on top along with asparagus, crumbled fetta and pomegranate seeds and juice.
Serve with or without a dressing. To keep healthier you can squeeze lime juice over the top.