Summer time calls for salad, and my definition of salad does not always include the basic cucumber and tomato. This quinoa and chicken salad is perfect for a weeknight dinner or for a casual Sunday lunch. The creamy broccoli pesto does not only give the salad a bright green colour, but it also adds amazing flavour. This salad is basically an entirely balanced meal in one bowl, and if you are into food prepping, it is ideal to store it in small containers in the fridge and have your lunch sorted for the week!
1½ cup quinoa
300g-400g chicken breasts
500g sweet potato
½ large broccoli head or 1 small broccoli head
3 tablespoons olive oil
2 garlic cloves
50g parmesan cheese
Fresh basil leaves (optional)
Salt and pepper
Mixed seeds (optional)
Cut the chicken into smaller pieces, cook it in a bit of olive oil and season with salt and pepper.
Wash and cut the sweet potato. Season it with salt and pepper, drizzle it with olive oil and roast it in the oven for 30-40 minutes.
Add ½ cup quinoa into a pot with 1½ cups of water and let it simmer for 15-20 minutes or until cooked.
For the broccoli pesto, break the broccoli head into florets and steam for 5-7 minutes.
Add the steamed broccoli, 2 tablespoons of olive oil, garlic cloves, parmesan cheese and basil leaves into a food processor and blend until smooth.
Season the broccoli pesto with salt and pepper.
Assemble the salad by mixing the chicken, sweet potato, quinoa and broccoli pesto in a big salad bowl.
Garnish with roasted mixed seeds.
Serves 4-5 people.
Nutritional information (per serving if made for 5 servings):