Quinoa and grilled vegetables salad

            

              
• servings: 4
              
• Additional info:
            

            

INGREDIENTS

                                            

PREPARATION

              

                
• 1. Put the chicken breasts in a dish, add a cup of Original dressing and leave to marinate for at least 30 minutes.
• 2. Preheat the oven at 350 F (180 C) and cook the chicken breasts for 35 minutes, turning them over halfway through.
• 3. Cut the cooked chicken breasts in thin slices.
• 4. While the chicken is cooking, rinse the quinoa in a strainer.
• 5. Pour the quinoa in a pan and add 1 ½ cup of water and a pinch of salt.
• 6. Bring to a boil. Once the water is boiling, lower the heat and let the quinoa cook on low for 10 to 15 minutes or until the water is absorbed.
• 7. Take apart the quinoa with a fork.
• 8. Cut the red bell pepper in slices and the Brussel sprouts in halves.
• 9. In a pan, pour one tablespoon of oil. Add the red bell peppers and brussels sprouts and cook for 5 minutes.
• 10. Cut the avocado in slices.
• 11. Rince and strain the chickpeas.
• 12. Peel and cut the avocado in slices.
• 13. Spread the quinoa in the serving bowls. Add the chicken, the grilled Brussel sprouts, the chickpeas, the grilled red bell pepper, the avocadoes and pour ¼ cup of the Original dressing over the bowl.
              

              

NOTES

              

                            
                             

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