Description
This vibrant superfood lunch combines fresh watercress, roasted chicken, and salty feta for a flavorful and healthy meal.
Ingredients
Units
Scale
- 1/2 garlic clove
- 150g/5oz watercress, spinach, and rocket
- Grated zest of 1/2 lemon
- 175g/6oz quinoa
- 500ml chicken stock
- 250g/8.8 oz cooked roasted chicken
- 45g unsalted cashew nuts
- 2 tbsp olive oil
- Salt and pepper, to taste
- 100g feta cheese, crumbled
Instructions
- Peel and chop the garlic, then add it to a food processor with the watercress, spinach, rocket, lemon zest, and a little olive oil. Blitz until it forms a paste.
- Place the quinoa in a saucepan and add the chicken stock. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
- In a large bowl, combine the cooked quinoa with the watercress paste, mixing thoroughly.
- Add the roasted chicken pieces and cashew nuts to the quinoa mixture. Stir well to combine.
- Season with salt and pepper to taste.
- Top with crumbled feta cheese before serving.
Notes
You can store leftovers in an airtight container in the fridge for up to 2 days. Substitute chicken with tofu for a vegetarian option. Toast the cashew nuts for added flavor and crunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg