Quinoa, the king of carbs, is a great alternative to typical grains like wheat, oats, and barley. What sets quinoa apart is its amino acid profile, which yields a whopping 24g of complete protein per cup. Quinoa also contains high levels of heart-healthy essential fatty acids, such as ALA and oleic acid. Plus, its high fiber content (12g per cup) makes it a low glycemic-index source of energy—perfect for fueling longer workouts.
Ingredients
2¼ oz baby leaf spinach
2 tsp mint
2 tsp fresh cilantro
1 large scallion
¼ red chili
1 tbsp extra-virgin olive oil
¾ cup quinoa, uncooked
3 oz chicken breast
to taste salt and pepper
extra-virgin olive oil, for oiling
¼ cup edamame, shelled
4 Peppadew peppers, quartered (can also use chopped or jarred red peppers)
½ cup mango, peeled and cut into chunks
3 tbsp pomegranate seeds
3 tbsp candy beetroot peeled and finely sliced (can also use normal beetroot)
3 tbsp golden or regular beetroot, peeled and finely sliced
1 oz nonfat feta cheese
Directions
Place all dressing ingredients in a blender and puree.
Cook quinoa according to package directions, then drain and cool.
Slice chicken breast along its length to get a butterflied joint. Season with salt and pepper and cook in an oiled pan over medium heat for 4 minutes on each side.
Remove from heat and shred chicken.
In a large bowl, mix dressing with cooked quinoa. Toss vegetables and fruits together and mix; then crumble in feta.
To serve, divide among four plates and top with shredded chicken.
