Quinoa Salad With Chickpeas, Soy Beans And Poached Chicken Recipe

Name: Quinoa Salad With Chickpeas, Soybeans And Poached Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 120g quinoa; 2tsp vegetable stock powder, dissolved in 400ml water; 3 skinless, boneless chicken breasts; 1 x 400g tin chickpeas (organic, if you can), rinsed and drained; 50g cashew nuts, roasted; 25g pumpkin seeds; 15g sesame seeds, roasted; 75g frozen soybeans, cooked; For The Dressing:; 2tbsp rice vinegar; 2tbsp light soy sauce; 2tsp toasted sesame oil; Juice 1 lime; 1tbsp coriander, roughly chopped

written by Tasneem Soni June 18, 2022

Quinoa Salad With Chickpeas, Soy Beans And Poached Chicken Recipe

Quinoa is a protein rich grain that offers a healthier alternative to pasta, while soybeans are also a generous source of protein and B vitamins, so this meal would also make a great healthy dinner recipe to try when you’re looking to be good.

ALSO SEE: Red Quinoa and Fresh Beet Salad Recipe

Poached chicken gives this dish some meaty flavour, while a mixture of nuts and pumpkin seeds add a satisfying crunch.

Quinoa Salad With Chickpeas, Soybeans And Poached Chicken

Serves: 4 Prep Time: 25 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

120g quinoa
2tsp vegetable stock powder, dissolved in 400ml water
3 skinless, boneless chicken breasts
1 x 400g tin chickpeas (organic, if you can), rinsed and drained
50g cashew nuts, roasted
25g pumpkin seeds
15g sesame seeds, roasted
75g frozen soybeans, cooked
For The Dressing:
2tbsp rice vinegar
2tbsp light soy sauce
2tsp toasted sesame oil
Juice 1 lime
1tbsp coriander, roughly chopped

Instructions

Place the quinoa in a saucepan with twice its volume of cold water. Bring to the boil, reduce the heat to a simmer and cook for 15 minutes or until soft. It should almost have a bouncy texture when bitten. Drain any excess water and allow to cool.
Bring the vegetable stock to the boil, add the chicken breasts, reduce the heat and cook for 15 minutes or until cooked through. Remove from the stock and allow to cool. When cold, cut into long strips.
Whisk together all the ingredients for the dressing and set aside. Place the quinoa, chickpeas, cashew nuts, seeds and soybeans in a large bowl, pour over the dressing and mix well. Place in a large bowl, arrange the chicken on top and scatter over the chopped coriander.

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