Quinoa, Spinach and Asparagus Salad

Cook: 30 min
Servings: 4

Ingredients

Salad

3 chickens filets
oil
salt and pepper
150 g quinoa
200 g Apetina® Red peppers & chilli cubes in brine
200 g spinach leaves
4 peaches
4 nectarines
1 pomegranate
1 handful (mini) green asparagus
1 large handful chervil
1 large handful mint

Dressing

1 lemon
2.5 tsp honey
50 ml olive oil
salt and pepper

Crispy croutons

1 bread
some garlic
olive oil
salt and pepper

Twist

The best salads are made up of a variety of textures/consistencies that complement each other, such as something sweet, something soft and something crispy. So make a large portion of croutons. That way you always have something crispy for your next salad or soup or whenever you want a crispy and flavourful snack!

Serving

Serve the salad topped with dressing and with croutons on the side.

A deliciously sweet and crispy summer salad that’s hearty enough to serve on its own.

Salad:

Cook the quinoa until tender, then cool. Slice and chop the fruit and herbs. Combine the quinoa, fruit and herbs in a large salad bowl. Combine all the ingredients for the dressing, adjust the seasoning to taste and set aside.

Chicken:

Cover the chicken fillets with plastic wrap and pound until they have an even thickness. Sprinkle with salt and pepper and fry seasoned side down in olive oil over medium heat. Cook for approx. 3 minutes, sprinkle with salt and pepper and then flip over and cook for an additional 3 minutes. Flip over one more time and cook through on low heat on both sides. Allow the chicken fillets to rest for 5 minutes before cutting into strips and adding to the salad.

Croutons:

Cut the bread into large cubes and spread out on a baking sheet. Sprinkle crushed garlic and olive oil over the bread cubes. Stir to make sure they are coated in oil on all sides. Sprinkle with a little sea salt and pepper before toasting at 200°C until golden and crispy. Stir the croutons a few times to ensure they toast evenly.

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