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Clover Quinoa Chicken Salad


Clover Quinoa Chicken Salad
Recipe: Daleen van der Merwe
Serves: 4
Preparation: 10 minutes
Cooking: 30 minutes
¾ cup uncooked quinoa
1½ cups water
salt to taste
Honey Mustard Dressing
¼ cup olive oil
1 Tbsp lemon juice
1 Tbsp smooth Dijon mustard
1½ tsp apple cider vinegar or more lemon juice
1½ tsp honey
1 medium clove garlic, pressed or minced
¼ teaspoon salt
freshly ground pepper, to taste
2 skin-less chicken breast
salt and pepper
1 Tbsp olive oil
1 avocado
10 cherry tomatoes, halved
¼ cucumber, cut in slices
100 g Clover Gouda Cheese, cut in small dice
large handful baby spinach
½ cup slivered or sliced almonds
⅓ cup chopped fresh basil
fresh basil leaves, to garnish
Perfect Quinoa
Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
Combine the rinsed quinoa and the 1½ cups  water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 –  20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 –  20). Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste
Honey Mustard Dressing
Whisk all of the dressing ingredients in a small bowl until emulsified.
Season the chicken with salt and pepper. Heat the oil in a pan over medium heat and fry the chicken breasts on both sides until cooked. Then cut in pieces.
Cut the avocado in thin slices, then cut the slices in halve.
Combine all the salad ingredients with the quinoa, chicken and avocado in a mixing bowl. Pour the dressing over and lightly toss to mix. 
Transfer to a salad bowl or platter and garnish with basil leaves.

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