Quinoa and Chicken Salad

GLUTEN AND DAIRY FREE

4 servings

Ingredients:

• 1 cup of quinoa 

• 300g cooked free-range chicken breast

cut into pieces or shredded

• 2 large handfulls of rocket

• 12 grape or cherry tomatoes

• 1/2 avocado sliced

• Lemon and avocado or olive oil for dressing

• Optional: roasted pumpkin, sunflower and sesame seeds (as per my recipe under snacks)

Directions:

1. Cook the quinoa in 2 cups of water with a pinch of salt and spices of choice (I use Garam Masala or veggie spice mix), bring to a boil, reduce heat and simmer. The quinoa will be ready once all water has been absorbed

2. Cook the chicken breast with spices by either frying it in a little bit of coconut oil or butter. Once ready, let it cool and add to the salad

3. In a large salad bowl, mix the quinoa with the chicken, rocket and tomatoes

4. Slice avocado and put on top. Sprinkle some roasted seeds if desired

5. For dressing, simply squeeze the juice of a lemon, avocado oil and add salt to taste