Chicken and quinoa salad with beans

Ingredients

• 250 gChicken breast
• 80 gQuinoa
• 120 gKidney beans, drained
• 120 gChickpeas, drained
• 80 gSpinach
• 80 gCarrot
• 10 gOlive oil (1 tbsp)
• 15 gLemon juice (1 tbsp)
• Cumin, peppers, salt, pepper

How to make it

1. Cook the quinoa in twice its volume of water for fifteen minutes and let the steam escape.
2. Season the chicken with cumin and paprika, fry it in a non-stick pan for five minutes a side, cut it into strips.
3. Mix the quinoa, beans, chickpeas, spinach and shredded carrot with the oil, lemon, salt and pepper, chicken on top.

One tip

Rinse the quinoa before cooking or it tastes bitter.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.