Quinoa with Grilled Chicken2016-07-11
- Servings : 10
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
750g Artisan Grains Quinoa
2 Litres of chicken broth
10 grilled chicken breasts
For the sauce:
300g sour cream
600g Beetroot dip or hummus
3 tablespoons of balsamic vinegar
60 slices of beetroot
100 mini bell peppers
50 green asparagus tips cooked al dente
Mix the quinoa with the chicken broth and bring to a boil. Cover and leave for 10 minutes or until softened by boiling.
Mix the sour cream with the beetroot dip or hummus. Add salt and pepper to taste.
Add the quinoa to a plate, placing it on top of some beetroot sauce and adding a few drops of balsamic vinegar.
Arrange the grilled chicken and add beetroot slices, asparagus tips and mini bell peppers.
Garnish with rosemary leaves. The dish can be served hot or cold.