500g skinless chicken tenderloins or thigh fillets
200g quinoa, rinsed, drained
Olive oil spray
1 bunch broccolini or asparagus, cut into 4cm lengths
250g reduced fat feta, crumbled
4 spring onions, thinly sliced
50g baby rocket leaves
1 pomegranate, seeds removed
Method
Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad
Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool
Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken
Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter
Tips & Hints
If preparing this salad ahead of time for a work lunch, omit the rocket and refrigerate. Toss through the rocket at the last minute, to prevent it from wilting.