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Quinoa and grilled vegetables salad

            
            

Quinoa and grilled vegetables salad

            
                  
  • servings: 4
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  • Additional info:
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INGREDIENTS

                             
               
Imperial
Ingredient
Metric
4 CHICKEN BREASTS -
1 cup QUINOA 250 ml
1 RED BELL PEPPER -
12 BRUSSEL SPROUTS -
2 AVOCADOES -
1 CAN OF CHICKPEAS -
1 cup ORIGINAL LE GREC DRESSING 250 ml
1 table spoon OLIVE OIL -
1 pinch SALT -
              
              

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.
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NOTES

              

                            
              
              
              

© Morehouse Food Canada Ltd. 2017 - All rights reserved.

          
  • 45 min
  • 4

preparation | servings | difficulty | appreciation

Vote for this Recipe

INGREDIENTS

Imperial
Ingredient
Metric
4 CHICKEN BREASTS -
1 cup QUINOA 250 ml
1 RED BELL PEPPER -
12 BRUSSEL SPROUTS -
2 AVOCADOES -
1 CAN OF CHICKPEAS -
1 cup ORIGINAL LE GREC DRESSING 250 ml
1 table spoon OLIVE OIL -
1 pinch SALT -

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

LEGEND :

preparation | servings
difficulty | appreciation

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