Ingredients
- 200g (1 cup) quinoa, any colour
- 1 orange
- 4 sprigs wild garlic or spring onions
- 1/2 red or brown onion
- 2 handfuls mixed garden greens (any you have leftover)
- leftover roast meat
- sprig of thyme or oregano
- zest of one lemon
Dressing
- juice of one orange
- 2 tablespoons apple cider vinegar or light vinegar
- 1 tablespoon of good olive oil
- 2 tablespoons balsamic glaze
- salt and pepper to taste
Quinoa Chicken Salad
Method
Cook quinoa as directed on packet, set aside to cool.
Peel the orange and cut into segments then chop the flesh further. Chop the garlic, onion and greens. Put into a large serving bowl. Shred up leftover roast meat. Add the lemon zest , quinoa and herbs then mix everything together.
To make the dressing put all ingredients into a jar with screw top lid on, shake and pour over salad when ready to serve.
Submitted byRebecca Sullivan
Tips and Tricks
You can literally chuck almost any leftover salad into this to bulk it up.
Raw turkey will only last a couple of days in the fridge at the most, so if you know you will not use it immediately it is best to store it in the freezer. Never defrost turkey on the counter top – slow thaw in the fridge until it is ready to be cooked.
If you find your leftover lettuce beginning to wilt, try refreshing by submerging in ice-water for 10 minutes before using in cooking.
