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Gluten-free chicken quinoa salad

Super delicious and healthy lunch box for your school. The recipe is simple so that you can make it even if you are not made for the kitchen.

Ingredients

Grilled chicken

  • 150g chicken
  • 1 tsp coconut oil
  • 1/4 tsp black pepper
  • 1/3 tsp salt
  • 1/3 tsp garlic

Seasoned quinoa

  • 40g quinoa
  • 1 mug of water
  • 1/2 tsp salt
  • 1 tbps lemon juice

Seasoned veggies

  • 100g carrot
  • 100g mushrooms
  • 100g parsnip
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

Grilled chicken

  1. Cut the chicken into thin slices. Season it and leave it in the fridge for 5 minutes. Heat up a pan with coconut oil and add in the pan. Fry the chicken for 5 minutes on high (until you get a golden color). After the chicken got that crispy crust, add in a mug of water and add a lid on top. Let the chicken cook for extra 20 minutes on low heat.

Seasoned quinoa

  1. Heat up the mug of water in a pot. Add in the salt and once the water comes to boil add in the quinoa. Cook for about 10 minutes and then drain the water out. Add lemon juice on top and set it aside to cool.

Seasoned veggies

  1. Heat up the oven to 200 degrees. Cut all of the vegetables into chunks and season them. Put them in the oven to bake for (carrot and parsnip 20 minutes), mushrooms 15 minutes.