Chicken and apricots salad
Chicken and apricots salad
4 serving
Ingredients
- 1 cup of quinoa
- 3 Tbsp olive oil
- 2 Tbsp chopped chives
- Zest of 1 lemon
- 2 Tbsp lemon juice
- 1 clove of garlic, finely chopped
- 1 1/2 cup of cooked chicken thighs, chopped
- 2 cups grated carrots
- 1 cup swiss cheese in dices
- 1/2 cup dried apricots, chopped in small dices
- 1/2 cup sliced, grilled almonds
- 1/4 cup italian parsley
- Salt and pepper
Preparation
- In a saucepan, add 2 cups of water to one cup of quinoa. Cook the quinoa at medium heat during 15 minutes. Set aside and let cool.
- Mix together olive oil, chives, zest and lemon juice and garlic. Add salt and pepper to taste.
- Add the quinoa and the other ingredients. Mix together and serve in bowls.
