Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Spring II: Week 6, Thursday
Links:
Daily Recipes:
Spinach Salad with Chicken, Quinoa and Avocado
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Fresh spinach is at it's peak in early spring. The chicken can be cooked on the barbecue or quickly sautéed.
Spinach Salad with Chicken, Quinoa and Avocado
Total time: 25 minutes
I like to add a bit of carbohydrate to my salads, to round them out and make a full meal. Quinoa has become a favorite addition. It cooks quickly, adds a nutty flavor, and is so outrageously healthy. If you can't find it, substitute brown rice (quick cooking) or couscous. Or leave it out. The same with the nuts - I add them because they're good for me... And I love them
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tbs Teriyaki marinade
- 6oz (180gr) fresh spinach or a mix of greens
- 1/3 cup (2.4oz, 67gr) quinoa
- 2/3 cup (5oz, 150ml) chicken stock
- 1 avocado
- asparagus, 2 - 3 oz (100gr) optional
- 1/3 cup walnut halves
- 1 tbs snipped fresh chives substitute 1 tbs dried
- 1 tbs snipped fresh basil substitute 1 tbs dried
- Oriental Vinaigrette
- 1 tbs soy sauce
- 1 tbs Balsamic wine vinegar
- 1/2 tsp Dijon-style mustard
- 3 tbs good olive oil
Instructions:
- Pour marinade over chicken and set aside.
- Combine quinoa and stock in small saucepan. Cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- Snap off asparagus ends. Peel if using white. Cut asparagus into 1 1/2" (4cm) lengths.
- Bring a medium saucepan half full of water to a boil over medium high heat.
- Add asparagus and boil for 3 minutes (4 for white). Remove, drain.
- Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side.
- When done remove and slice.
- Or cut into strips, toss with Teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
- Slice avocado. then cut it into large cubes.
- Snip herbs.
- Wash and spin-dry spinach if needed. If it's not pre-washed, fill a sink with water, add spinach and swish to clean. Drain and spin in salad spinner. Tear any large leaves.
- To assemble:
- Prepare spinach and put into large salad bowl along with the herbs.
- Toss with about half of the vinaigrette - be careful not to use too much to start.
- Fluff the quinoa and spoon it around the spinach. Toss lightly to distribute.
- Add chicken, avocado and walnuts. Toss lightly.
- Taste, add more vinaigrette if needed, and serve, any remaining vinaigrette on the side.
- Oriental Vinaigrette:
- In a small bowl whisk vinegar, soy sauce and mustard.
- Slowly whisk in olive oil.
Note: We only used about 2/3 of this - but we like lightly dressed salads.
Cooking schedule: 25 minutes |
Turn chicken - or stir-fry if not using barbecue |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
