Packed with flavour and protein for recovery, the quinoa also provides carbs for fuel.
Chicken with Quinoa Tabouli
Packed with flavour and protein for recovery, the quinoa also provides carbs for fuel.
Servings: 4
Ingredients
- 4 boneless skinless chicken breast halves grilled and thinly sliced
For the Quinoa Tabouli
- 3 cups cooked quinoa at room temp
- ½ cup cucumber diced with skin on
- ¼ cup bell pepper diced
- 2 Tbsp fresh flat-leaf parsley chopped
- 2 tsp fresh mint chopped
- 2 tbsp olive oil
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp red onion minced
- 1½ Tbsp sherry vinegar
- ½ Tbsp Kosher salt
- ground black pepper to taste
For the Parsley Vinaigrette
- 2 Tbsp freshly squeezed lemon juice
- 1½ Tbsp water
- 1 Tbsp olive oil
- 2½ Tbsp flat-leaf parsley finely chopped
- Kosher salt and freshly ground black pepper
Instructions
Tabouli
- In a large bowl, combine the quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice red onino, and vinegar. Toss to mix. Season with salt and pepper.
Vinaigrette
- Whisk together the lemon juice and water. Whisk in the olive oil, and then stir in the parsley. Season with salt and pepper.
Plate It
- Divide the quinoa into four dishes or containers and top with the chicken. Drizzle with the vinaigrette.
Notes
From: Trotter, Charlie; (September/October 2009) Recipe for Recovery in: Runner’s World Australia & New Zealand
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: