Chicken Quinoa & Beetroot Salad

A well-balanced nourishing dish which is great as the days start to warm up! Chicken is high in the anti-viral amino acid, lysine (which is great for cold sores), and contains tryptophan – the precursor to our ‘feel good’ neurotransmitter, serotonin. Beetroot is a good source of anthocyanins – antioxidants that help to repair your DNA + iron, folate, B1, B2, B6, C, A, K, folate, manganese, potassium and fibre. Quinoa is a high protein grain, rocket contains ‘bitters’ for our digestive enzymes, and avocados contain good fats for our cardiovascular system. 

SERVES 2-3 people ​ Ingredients 1 organic chicken breast 1 tbs olive oil 2 tsp Mustard seeds 1 tsp cumin 1 tsp ground coriander ½ cup golden quinoa 1 steamed beetroot, diced 2 handfuls rocket 1 spring onion thinly sliced Sprigs of fresh coriander Sprigs of fresh mint Squeeze of ½ lemon ½ avocado

Method

1. Slice the chicken, and marinate in olive oil, mustard seeds, and ground cumin and coriander

2. Steam the beetroot (with the skin on) in a saucepan of water. Bring the water to boil, and cook until soft. Let it cool down, and then remove the skin (they peel off easily).

3. Cut the beetroot into small pieces, and allow to cool completely. Slice any remaining beetroot, and place it in a glass container with some apple cider vinegar for salads throughout the week.

4. Bring ½ cup of quinoa with 1 cup water to boil, and cook for 15 mins on simmer.

5. Add a little olive oil to fry pan and gently fry the chicken breast until just cooked.

6. In a bowl add the quinoa, beetroot, chicken, rocket, spring onion, coriander, mint and lemon juice. Fold through and serve with ¼ avocado per person.

Megan Taslaman is a Naturopath and Remedial Massage Therapist at the Lotus Centre available Mon, Tues, Thurs, Fri by appt.