Chicken, lemon and quinoa salad
- 1 cups quinoa, rinsed
- 80g feta
- 400g can chickpeas, drained
- 225g shredded lean cooked chicken
- 1/2 cup roughly chopped fresh mint
- 2 cups roughly chopped cucumber
- 2 carrots, grated
- 1 lemon, zest and juice
- 3 cups rocket
Total fat 12g
Saturated fat 4g
Dietary fibre 11g
- Cook quinoa in large saucepan according to packet instructions. Leave to cool for 5 minutes.
- In a large bowl combine remaining ingredients. Add quinoa and mix well.
- Divide among 4 plates and serve topped with extra fresh mint.
Healthy Food Guide
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