Chicken, lemon and quinoa salad
1 cups quinoa, rinsed
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
1 Cook quinoa in large saucepan according to packet instructions. Leave to cool for 5 minutes.
2 In a large bowl combine remaining ingredients. Add quinoa and mix well.
3 Divide among 4 plates and serve topped with extra fresh mint.
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