(lunch for 4)
- 250g of quinoa
- 100g spinach
- 4 green onions
- 1 bunch fresh coriander
- 1 bunch fresh mint
- 1 ripe mango
- 1 ripe avocado
- 2 lemons (or limes)
- 50g feta cheese (or more, according to taste)
- 2 tbsp olive oil
- 400g chicken breast
- 1 tsp provencale herbs
- 1/2 tsp cayenne pepper
- olive oil
- 2 big yellow peppers
Boil the quinoa according to the instructions on the package. (around 20 minutes, on a low fire)
Chop the spinach, the green onions, the mint and the coriander.
Marinate the chicken breast for about half an hour with a bit of olive oil, salt, pepper, the provencale herbs and cayenne pepper. Then grill it well on both sides.
Cut the yellow peppers into large strips and add them in the frying pan, near the chicken.
Cut the mango into square pieces.
After the quinoa is well made, drain it and let it cool down a bit.
Add over it the greens, squeeze over them the lemon juice and add some olive oil, salt and pepper.
Sprinkle the mango pieces and the baked peppers over the quinoa salad.
Cut the avocado into two, scoop it out with a teaspoon and add it to the salad.
Cut the chicken in fine slices and spread it over the salad together with small pieces of feta cheese.
This recipe is inspired from Jamie Oliver’s 15 minute meals (for non-professional cooks, I guarantee it will take a bit longer, but it’s definitely worth the try!)