Quinoa, the king of carbs, is a great alternative to typical grains like wheat, oats, and barley. What sets quinoa apart is its amino acid profile, which yields a whopping 24g of complete protein per cup. Quinoa also contains high levels of heart-healthy essential fatty acids, such as ALA and oleic acid. Plus, its high fiber content (12g per cup) makes it a low glycemic-index source of energy—perfect for fueling longer workouts.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2¼ oz baby leaf spinach</li>
                                            <li>2 tsp  mint</li>
                                            <li>2 tsp  fresh cilantro</li>
                                            <li>1 large scallion</li>
                                            <li>¼ red chili</li>
                                            <li>1 tbsp  extra-virgin olive oil</li>
                                            <li>¾ cup  quinoa, uncooked</li>
                                            <li>3 oz  chicken breast</li>
                                            <li>to taste salt and pepper</li>
                                            <li> extra-virgin olive oil, for oiling</li>
                                            <li>¼ cup  edamame, shelled</li>
                                            <li>4 Peppadew peppers, quartered (can also use chopped or jarred red peppers)</li>
                                            <li>½ cup  mango, peeled and cut into chunks</li>
                                            <li>3 tbsp pomegranate seeds</li>
                                            <li>3 tbsp  candy beetroot peeled and finely sliced (can also use normal beetroot)</li>
                                            <li>3 tbsp  golden or regular beetroot, peeled and finely sliced</li>
                                            <li>1 oz  nonfat feta cheese</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place all dressing ingredients in a blender and puree.</li>
                                    <li>Cook quinoa according to package directions, then drain and cool.</li>
                                    <li>Slice chicken breast along its length to get a butterflied joint. Season with salt and pepper and cook in an oiled pan over medium heat for 4 minutes on each side.</li>
                                    <li>Remove from heat and shred chicken.</li>
                                    <li>In a large bowl, mix dressing with cooked quinoa. Toss vegetables and fruits together and mix; then crumble in feta. </li>
                                    <li>To serve, divide among four plates and top with shredded chicken. </li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print