Ingredients :
1 medium sweet potato
2 tablespoons of olive oil
1/8 teaspoon salt
1 1/2 cups sodium-depleted chicken stock
3/4 cup dried quinoa, rinsed and dried
1/2 cup thin slices of red onion
Cut into 6 glass pieces
2 cups cooked chicken
1 medium apple cored and thinly sliced
1/2 cup walnuts or biscuits (toast)
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Preparation method:
Preheat the oven to 200 ° C. Peel a zucchini, grate it and place it on a shallow baking sheet. Grind and salt with a tablespoon of olive oil. Discard the slices to coat well. Bake for 15-20 minutes or until potatoes are cooked through.
Meanwhile, add the broth and quinoa to a large pot and bring to a boil. Cover and simmer 12-15 minutes or until quinoa is tender and most of the liquid has been absorbed. Strain, transfer to a bowl and keep warm.
Heat the remaining olive oil in the same pan over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally. Add birch and cook for another 2-3 minutes.
Immediately divide the tin mixture into four shallow bowls. Arrange the cooked quinoa, sweet potatoes, chicken, and apples on top of the cabbage. Sprinkle with peanuts and serve!
For information, this light salad can be served with a special package of just five ingredients. Mix 3 tablespoons of apple cider vinegar with 1/3 cup of olive oil, 2 teaspoons of Dijon mustard, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of salt. Cover and shake well until mixed.
Nutrition information:
- 377 calories
- 11 g fat (4 g saturated)
- 299 mg sodium
- 17 g
- 14 g sugar
- 13 grams of protein