Packed with proteins, good fats and fibre, this Quinoa Salad with chicken and broccoli is a real powerhouse salad. Serve it with my creamy Lemon Tahini Dressing for a healthy, energy-boosting lunch or dinner!
Transfer to a medium saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff up with a fork and set aside in a large salad bowl.
Heat a non-stick skillet over medium heat with no oil added, spread almonds in a single layer and toast over medium-high heat until golden. Watch them carefully as they can burn quickly. Take them out of the pan and set aside.
In the same skillet, add ½ tbsp coconut oil and increase the heat to high. Add the broccoli and stir-fry for about 10 minutes or until cooked through but still slightly crispy. Transfer to the salad bowl.
To the same skillet, add chicken, season with salt to taste and cook on medium-high for about 10 minutes or until chicken is no longer pink inside. Transfer to the salad bowl.
Chicken and Broccoli Quinoa Salad with Tahini Dressing https://www.notenoughcinnamon.com/chicken-broccoli-quinoa-salad-tahini-dressing/