Hello again! I’m sorry that it’s been so long between blog posts. Although I’m technically on uni break at the moment, it’s been a really hectic few weeks. Tonight, I decided to wind down by spending some time getting creative in the kitchen. I’ve recently been really inspired by a number of amateur cooks on YouTube, as well as Jamie Oliver – particularly when it comes to fresh & interesting salads. I thought I’d share this recipe with you, which is a mix of all kinds of ideas! As with all salads, use what you like, and feel free to put your own spin on it.
What You’ll Need:
- 1 Lebanese Cucumber
- 1 Capsicum (Pepper)
- 1 Avocado
- 2-3 hand-fulls of baby spinach leaves
- 2-3 handfulls of rocket leaves
- 1 tin of chickpeas
- 1 Lemon
- 1 cup of quinoa
- 2 cups of water
- 1 Chicken Breast fillet
- Salt & Pepper
- White wine vinegar
- Olive oil
What to do Next:
First up, take a cup of quinoa. Quinoa is kind of like rice – it’s a grain, and it cooks the same way. To get the best results, put the cup of quinoa in a small pot with 2 teaspoons of olive oil on medium heat. Stir until it smells nutty and begins to make a slight popping sound. Add 2 cups of water and put the lid on for 15 to 20 minutes.
Next, drain the chickpeas and leave in a bowl in the fridge while you work.
Thinly slice chicken breast into small chunks. Make sure that they’re not too thick – they will cook better and be easier to eat in the salad if they are thinner. Put the chicken in a bowl. Take half a lemon and squeeze the juice over the chicken, along with salt and pepper to taste. Cover, and leave in the fridge.
Chop the capsicum and cucumber and put them aside in a large mixing bowl. Add in the washed leaves. NOTE: Don’t slice the avocado until the end.
In a glass or bowl, take a quarter of a cup of olive oil, the other half of a lemon, a pinch of salt and 2 tablespoons of white wine vinegar and mix to make a simple dressing. It will separate a little, but that’s ok. Put it in the fridge to settle.
Next, grill the chicken until it’s golden brown. If the chicken is thinly sliced, it shouldn’t take more than a few minutes.
Slice the avocado and add to the mixing bowl with the chilled chickpeas and quinoa. Mix! Stir dressing with a fork and then sprinkle it over the whole mix, mixing it through.
Add the chicken to finish… and that’s it!
If you want some more inspiration, head over to Jamie Oliver’s YouTube channel.
I hope you’re having a great week.