Everyday Super Food
By Jamie Oliver
30 mins
Not Too Tricky
serves 1
About the recipe
Lean chicken and quinoa are excellent protein sources post-exercise, when protein promotes muscle growth by repairing damage – for optimal benefit eat within 50 minutes of exercising.
Recipe From
Ingredients
60g regular, black or red quinoa
¼ of a small cucumber
¼ of a small iceberg lettuce
½ a small carrot
½ an eating apple
1 ripe tomato
½-1 fresh red chilli
2 sprigs of fresh mint
1 small handful of baby spinach
1 lime
1 heaped tablespoon natural yoghurt
1 teaspoon hot chilli sauce
80g leftover cooked skinless chicken breast
½ a punnet of cress
Method
- Cook 60g of quinoa according to the packet instructions, then drain (if you have the opportunity to cook up a batch of quinoa in advance to keep in the fridge ready for this dish, it will save time here).
- Get yourself a large chopping board and roughly chop ¼ of a small cucumber, ¼ of a small iceberg lettuce, ½ a small carrot, ½ an eating apple and 1 ripe tomato. Finely chop ½-1 chilli (to your taste, deseed if you like), pick over the leaves from 2 sprigs of fresh mint, and add 1 small handful of baby spinach to the story.
- Squeeze over the juice from 1 lime and spoon over 1 heaped tablespoon of natural yoghurt. Drizzle over 1 teaspoon of hot chilli sauce, then chop and mix everything together until nice and fine, so all the flavours combine.
- Mix in the quinoa, shred up and add 80g of leftover cooked chicken breast, then have a taste and season to perfection with sea salt, black pepper and a little more chilli or lime juice, if you think it needs it.
- Serve in a bowl, or even a wrap if you’re on the go, with ½ a punnet of cress snipped over the top – delicious.
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