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RAINBOW QUINOA SALAD

Ingredients:

  • 1 cup chopped zucchini
  • 1 cup chopped capsicum
  • 1 cup broccoli
  • ½ red onion
  • 1 cup quinoa
  • Herbs (e.g., oregano, thyme, rosemary)
  • 2 tbsp olive oil
  • Protein source of choice (½ chicken breast topped with herbs)

Instructions:

  1. Cook quinoa in 2 cups of water until fluffy (about 15 mins). Let quinoa cool
  2. Preheat the oven to 200°C (400°F).
  3. Toss chopped veggies and onion with olive oil and herbs. Roast for 20–25 mins
  4. Grill or bake chicken breast until cooked through, then slice or shred
  5. Mix quinoa and roasted veggies in a bowl. Top with the chicken
  6. Optional: drizzle with olive oil or lemon juice. Serve warm or chilled