Quinoa Salad with Orange Balsamic Dressing

Gluten free │ Dairy free │ Vegetarian Alternative Provided │ FODMAP Friendly Alternative Provided

Quinoa Salad with Orange Balsamic Dressing

Serves: 4 | Total Time: 30 minutes

INGREDIENTS

• 1 cup quinoa
• 2-3 free-range chicken breasts, cut into pieces*
• Coconut oil, for cooking
• ¼ red onion, thinly diced^
• 2 stalks celery, cut into pieces
• ½-1 red capsicum, thinly sliced
• 1 handful organic sultanas
• 2 handfuls baby spinach leaves
• 1 orange, peeled and cut into small chunks
• 1 handful fresh basil leaves, chopped
• 1 teaspoon each paprika, cinnamon, turmeric, all spice
• 1 handful walnuts

Optional Extras

• 1 raw cob sweet corn, kernels only
• 100g feta cheese, cut into cubes
• ½ punnet cherry tomatoes, cut into halves

 Dressing

• 1 orange zest, finely grated
• 1 orange, juice
• 2 Tablespoons balsamic vinegar (ie. Spiral Organic)
• ½ teaspoon cumin
• 4 Tablespoons extra virgin olive oil

* Vegetarian Alternative: swap chicken for 100g feta cheese
^ FODMAP Friendly Alternative: swap red onion to cherry tomatoes 

 PREPARATION

1. Place sultanas in small bowl and cover with cold water.
2. Boil hot water. Place quinoa in rice cooker. Cover with boiled water so water covers 1cm above the quinoa. Leave to cook.
3. Meanwhile, heat coconut oil in frying pan over medium heat. Cook chicken pieces until lightly browned. Put to one side.
4. Chop red onion, celery, capsicum and orange, and loosely chop basil leaves. Drain sultanas (they should look ‘swollen’). Place all these ingredients and the baby spinach leaves into a bowl and put to the side.
5. Once quinoa is cooked, stir through paprika, cinnamon, turmeric and all spice. Leave to sit.
6. Grate orange zest and then juice the orange.
7. Add the zest and juice, balsamic vinegar, cumin and olive oil into a blender. Mix at high speed for 10 seconds.
8. Spoon spiced quinoa over salad mix and pour dressing over. Mix until all combined.
9. Enjoy this delightful combination of flavours!