Packed with chicken, bocconcini and tomato, this salad of fluffy quinoa is a great recipe if you’re in the mood for a light dinner. And it also makes great leftovers for lunch the next day.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + cooling & 10 mins standing time
Ingredients
- 1 cup (200g) quinoa, rinsed, drained
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- 1 tbs maple syrup
- 2 tsp Dijon mustard
- 1 garlic clove, crushed
- 200g mixed tomatoes, sliced
- 220g bocconcini, thinly sliced
- 1 cup basil leaves
- 2 cups (380g) shredded Coles RSPCA Approved Hot Roast Chicken
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Method
Step 1
Place the quinoa and 2 cups (500ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until the quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains. Set aside to cool completely.Step 2
Place the vinegar, oil, maple syrup, mustard and garlic in a screw-top jar. Season. Seal and shake well to combine.Step 3
Just before serving, combine the tomato, bocconcini and basil in a medium bowl. Divide the bocconcini mixture and quinoa evenly among serving bowls. Top with the chicken. Drizzle with the dressing.
Recipe tip
Quinoa is great for easy lunches as it keeps for 2-3 days. Store in an airtight container in the fridge. Add the chicken and bocconcini mixture just before serving.
Chicken and bocconcini quinoa salad
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + cooling & 10 mins standing time
Ingredients
- 1 cup (200g) quinoa, rinsed, drained
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- 1 tbs maple syrup
- 2 tsp Dijon mustard
- 1 garlic clove, crushed
- 200g mixed tomatoes, sliced
- 220g bocconcini, thinly sliced
- 1 cup basil leaves
- 2 cups (380g) shredded Coles RSPCA Approved Hot Roast Chicken
Description
Packed with chicken, bocconcini and tomato, this salad of fluffy quinoa is a great recipe if you’re in the mood for a light dinner. And it also makes great leftovers for lunch the next day.
Method
Step 1
Place the quinoa and 2 cups (500ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until the quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains. Set aside to cool completely.Step 2
Place the vinegar, oil, maple syrup, mustard and garlic in a screw-top jar. Season. Seal and shake well to combine.Step 3
Just before serving, combine the tomato, bocconcini and basil in a medium bowl. Divide the bocconcini mixture and quinoa evenly among serving bowls. Top with the chicken. Drizzle with the dressing.