Quinoa chicken salad

Ingredients for 4 servings:

• 800 g chicken breast fillet(s), organic
• 200g quinoa
• 3 tbsp amaranth flakes
• 1 small broccoli
• 1 small cauliflower
• 10 mushrooms
• 10 cocktail tomatoes
• 1 romaine lettuce
• Salt and pepper, black
• n. B. Chili pepper(s), red, fresh
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 stalk(s) spring onions
• e.g. mint, fresh
• Rapeseed oil
• olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cook the quinoa according to the instructions. Cut the chicken breast fillet into pieces and sear in rapeseed oil, then deglaze with the honey and soy sauce and sear for another 5 minutes, then let cool. Cut the broccoli and cauliflower into fine florets and blanch briefly in boiling water for about 3-4 minutes; the vegetables should still have some bite. Then sear in a pan with olive oil, sprinkle with the amaranth flakes, and sear for another 3 minutes. Quarter the mushrooms and sear them as well. Wash the romaine lettuce, spring onions, and cherry tomatoes thoroughly and cut into the desired sizes. Once everything has cooled, mix everything together and season with salt, pepper, finely chopped mint, and chili pepper.