black quinoa (300g cooked weight)
chicken leg, skinless (poached or steamed and diced finely)
cucumber, deseeded weight
tomato, deseeded weight
Cook the quinoa, drain and cool. Do not run the quinoa under water to cool.
Chop the cucumber, tomatoes, garlic, mint and parsley.
Mix the quinoa with the chopped ingredients and add the white wine vinegar, lemon juice, olive oil and seasoning and allow to sit for 30 minutes.
Add the diced chicken and mix together.
Divide the mixture between four bowls, serve and enjoy!
Per 153g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.