Quinoa salad

Ingredients for 1 servings:

• 100 g quinoa, colored
• 200 ml vegetable stock
• 150 g chicken
• Oil for frying
• 4 cherry tomatoes
• 1 bell pepper(s), red
• 1 spring onion(s)
• 100 g feta cheese
• 2 mint leaves
• possibly salt and pepper
• 50 ml coconut milk
• 1 lime(s), juice

Instructions

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

summery with coconut milk

Wash the quinoa thoroughly and then bring to a boil with the vegetable stock. Simmer with the lid on for 20 minutes until the quinoa is translucent. Drain. In the meantime, finely chop the chicken and fry in hot oil. Then cut into small pieces. Chop the tomatoes, bell peppers, and spring onions and mix them with the quinoa in a bowl. Then dice the feta and toss them into the salad along with the chicken. Finely chop 2 mint leaves and toss them into the salad. Season with salt and pepper if desired. Combine the coconut milk with the juice of half a lime and toss it over the finished salad.