Beetroot Quinoa Citrus Salad with chopped Chicken
It’s been 2 weeks already. How do you like the new site?
It’s really just a labour of love going through different formats and figuring what should go where, what works and what doesn’t.
It’s all a little like cooking.
This new site has actually been eating up so much of my time that i haven’t been able to make an actual POV cooking video in over 2 weeks. So i decided to give you a recipe that speaks miles about the chaos of life. Being thrown multiple elements at once, digesting them and trying to come up with something always delicious.
This salad is all about revelry and chaos. As simple as a canvass loaded with different coloured paint.
We simply cook a beet in boiling water until tender, peel it in cold water and cube it up. Mix the cubed beetroot with the same amount of cooked fluffy quinoa. We take the juice of half an orange, a tsp of sherry vinegar, a tbsp or two of evoo, salt, pepper, cayenne pepper, to taste, a few torn basil leaves, a handful of shaved carrots, half a shaved white onion, 4 shaved beetroots, and some crumbled goat cheese.
For a lean protein kick, we take a whole chicken breast, marinate it in chopped ginger, pepper, salt, juice of 4 asian limes, some crushed garlic, we leave the flavours mix togehter for an hour, to be cooked in a closed lid pot to juicy perfection (about 5-10 mins each side depending on thickness). We chop it up and place it on top of the salad.
Now, how easy does this all sound?
Give it a try and let me know how you like it.