Manor Farm Chicken, quinoa & kale salad

Method:
1. Cook quinoa according to packet instructions.

2. While the quinoa cooks, in a large bowl, mix the raw kale with 1 tablespoon extra virgin olive oil, 1 teaspoon of tamari, 1 tablespoon of tahini and juice of ½ lime / lemon. Firmly massage for about 3 – 5 minutes, until leaves are softened. The longer the leaves are left, the softer in texture they become.

3. Add other ingredients and mix well

Total Recipe Time: 0-10 minutes

Ingredients:
110g quinoa.
4 x Manor farm chicken fillets, poached and shredded....
238g kale picked, finely shredded.
200g tin mixed beans, drained and rinsed.
8 cherry tomatoes, halved.
2 tablespoons of pomegranate seeds.
50g pumpkin seeds, lightly toasted.
Juice of one lemon.
1 tablespoon of extra virgin olive oil.
1 teaspoon of tamari soy sauce.
1 tablespoon tahini.
60g spinach.
A pinch of black pepper

Preparation / Cooking Steps:

Method:
1. Cook quinoa according to packet instructions.

2. While the quinoa cooks, in a large bowl, mix the raw kale with 1 tablespoon extra virgin olive oil, 1 teaspoon of tamari, 1 tablespoon of tahini and juice of ½ lime / lemon. Firmly massage for about 3 – 5 minutes, until leaves are softened. The longer the leaves are left, the softer in texture they become.

3. Add other ingredients and mix well

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