Prep 10 mins Cook 20 mins Makes Serves 2 Source 28bysamwood.com
In a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8-10 minutes or until stock has absorbed. Remove from heat, fluff with a fork.
Meanwhile, season chicken on both sides with salt, pepper, garlic and rosemary. Heat olive oil in a frypan over medium-high heat and grill chicken until cooked, about 3-4 minutes each side. Remove chicken from heat and allow to rest for a minute.
In a bowl toss quinoa with cucumber, tomato, rocket and then dress with olive oil and lemon, and season with salt & pepper.
Slice chicken and serve on top of quinoa salad.
Energy 1595.61 kJ
Calories 381.09 cal
Sat. Fat 4.58g