John Myers
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Quinoa Salad with Apricots, Tomatoes and Chicken Breast
The perfect quinoa salad with apricots, tomatoes and chicken breast recipe with a picture and simple step-by-step instructions.
salad
- 300 g Chicken breast
- 1 tbsp Strength
- 4 tbsp Soy sauce
- 100 g Quinoa
- 500 ml Vegetable stock
- 3 Apricots
- 2 Tomatoes
- 2 Spring onions
- 150 g Goat feta
- 0,5 bunch Coriander
- Oil
dressing
- 1 Apricot
- 1 tsp Mustard
- 1 Clove of garlic
- 1 shot Sherry dry
- 2 tbsp Lemon juice
- The seeds and juice of the tomatoes in the lettuce
- Olive oil
- Salt
- Pepper
- Espelette pepper
- Wash the quinoa well and bring to the boil with the vegetable stock, then simmer gently for 15 minutes on a low heat and then pour over a sieve, deglaze with running cold water and drain very well and then put in a salad bowl.
- Cut the chicken breast into strips and place in a small bowl. Mix the soy sauce with the starch and pour over the chicken breast and mix well. Then fry the chicken breast strips in a pan with hot oil, remove them and let them cool down a little.
- Core the apricots and cut into fine cubes and add to the quinoa. Cut the tomatoes into four parts, remove the seeds (save the seeds for the dressing), drain and also finely dice and add to the quinoa. Cut the goat feta into fine cubes and cut the spring onions into fine rings and also add to the quinoa.
- Finely chop the coriander and also add to the salad bowl. And finally the lukewarm chicken breast strips are added.
- For the dressing, put all the ingredients in a tall container (olive oil to taste – approx. 50 ml) and purée finely with the magic wand so that it has a creamy consistency. Pour the dressing over the salad and stir well and then serve.
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