Topped with paprika chicken, this brown rice and quinoa salad is an easy and delicious meal that's sure to fill you up. Ready to go in less than 30 minutes, this recipe is a great midweek option.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
1 tsp smoked paprika
2 tbs olive oil
4 (about 150g each) Coles RSPCA Approved Chicken Breast Fillets
2 x 250g pkt Coles Brand Brown Rice & Quinoa Ready in 90 Seconds
120g pkt Coles Brand Australian Spinach & Red Beetroot Leaves salad mix
100g Always Fresh Fire Roasted Red Pepper Strips (roasted capsicum)
2 celery sticks, thinly sliced
1/2 red onion, thinly sliced
2 tbs apple cider vinegar
1 tsp Dijon mustard
1/3 cup (50g) unsalted cashews, coarsely chopped
Nutritional information
Per Serve: Energy: 2620kJ/626 Cals, Protein: 45g, Fat: 23g, Sat fat: 4g, Carb: 56g, Dietary Fibre: 7g.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the paprika and half the oil in a small bowl. Rub oil mixture over the chicken to coat. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 4-5 mins each side or until cooked through.
Step 2
Meanwhile, heat the rice mixture in microwave following packet directions. Place in a large bowl. Stir in the spinach salad mix, capsicum, celery and onion. Whisk the vinegar, mustard and remaining oil in a bowl to combine. Add to salad and combine.
Step 3
Thinly slice the chicken and place over salad. Top with the cashews.
4 (about 150g each) Coles RSPCA Approved Chicken Breast Fillets
2 x 250g pkt Coles Brand Brown Rice & Quinoa Ready in 90 Seconds
120g pkt Coles Brand Australian Spinach & Red Beetroot Leaves salad mix
100g Always Fresh Fire Roasted Red Pepper Strips (roasted capsicum)
2 celery sticks, thinly sliced
1/2 red onion, thinly sliced
2 tbs apple cider vinegar
1 tsp Dijon mustard
1/3 cup (50g) unsalted cashews, coarsely chopped
Description
Topped with paprika chicken, this brown rice and quinoa salad is an easy and delicious meal that's sure to fill you up. Ready to go in less than 30 minutes, this recipe is a great midweek option.
Method
Step 1
Combine the paprika and half the oil in a small bowl. Rub oil mixture over the chicken to coat. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 4-5 mins each side or until cooked through.
Step 2
Meanwhile, heat the rice mixture in microwave following packet directions. Place in a large bowl. Stir in the spinach salad mix, capsicum, celery and onion. Whisk the vinegar, mustard and remaining oil in a bowl to combine. Add to salad and combine.
Step 3
Thinly slice the chicken and place over salad. Top with the cashews.
