Chicken, corn and quinoa salad
My favourite kind of recipe is an easy one and this chicken, corn and quinoa salad has that in spades. Firstly, it was made with leftovers {tick} and secondly, I used a quinoa cup from the supermarket – best time saving invention ever {tick, tick}.
For those of you who haven’t heard, quinoa (pronounced KEEN-wah) is one of the latest super foods. It’s also one that I have fallen in love with, as it’s light, delicious, packed with nutrition and can be served in endless combinations. Think breakfast, lunch and dinner. You can see how it has earned its S U P E R F O O D title.
The quinoa makes a great addition to any salad. Combined with the flavours of the bbq’d chicken and corn this salad is delicious and sure to leave you satisfied. Enjoy!
- 2 x chicken skewers
- 2 x small corn on the cobs
- 125g quinoa (I used Coles Simply Gluten Free Quinoa cup)
- 3 x cos lettuce leaves
- 1. The chicken skewers and corn on the cobs were leftovers from a bbq the day before. The corn was boiled in a pot of hot water and then placed on the bbq. The chicken skewers were honey-soy marinated and cooked on the bbq.
- 2. Remove chicken from skewers and slice. Slice kernels of each corn cob. Re-heat in microwave for 1-2 mins on High.
- 3. Cook quinoa as per directions on pack (approx 30 - 40 secs).
- 4. Coarsely chop cos lettuce leaves.
- 5. Combine all ingredients in a bowl and serve.
- + mix in other leftovers you may have - beef, roast pumpkin etc
- + mix different vegetables - capsicum, beans, spinach, rocket leaves etc
- + season with some lemon or lime juice
