Supersize your superfoods

by Khushboo on December 5, 2010

As much as I love cooking and exploring new recipes, it might come as a surprise that I’m a bit of a ‘Boring Brenda’ when it comes to my day-to-day meals.  I tend to get fixated on 4-5 meals, and then alternate between them.  At the risk of getting further into a rut, I decided to shake things up.  The result was a fantastic change of pace, especially as I hadn’t being feelin’ quinoa and chicken for a while.  After making the following recipe, they’re both back on board.

Where superfoods are concerned, this meal hits the jackpot. It also captures a variety of textures and flavors and above all, it’s to the point:

Quinoa and Shredded Chicken Salad


  • 25g quinoa
  • 75g chicken
  • Brocolli
  • Green beans
  • Carrots
  • Aubergine
  • 2 cloves garlic
  • Half an onion
  • Salt to taste
  • Bay leaf
  • Black peppercorns
  • 300 ml boiling water
  • 8-10g flaked almonds
  • 1 tablespoon pomegranate seeds
  1. In a pot,sautee the garlic and onion as per usual…i.e. till browned
  2. Add in the boilng water, chicken, green beans, bay leaf and black peppercorns. Leave it to boil for 7-10 minutes.
  3. Add in the broccoli and carrots and leave to boil for a further 1 minute.  Remove ingredients from the water and shred the chicken.
  4. Use the chicken broth from above to cook the quinoa in.
  5. In a separate pan, stir fry thinly- sliced aubergine till soft and then refrigerate with the ingredients above.
  6. Once chilled, mix in the almond flakes, pomegranate seeds, & salt and serve on a bed of lettuce.
  7. Take a bite and then utter an ‘mmmmm’ 🙂

Veggie alternative: replace chicken with puy lentils and vary your cooking time accordingly.

Related posts:

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: