Quinoa tabouli and roast chicken layered salad

Cooking Meat Quinoa tabouli and roast chicken layered salad

This quinoa tabouli and roast chicken layered salad is a delicious summer recipe from Dani Venn.

Lables: Low carb Low sugar Lower gi Egg free Fish free Gluten free Shellfish free Wheat free
  1. To make hummus, place chickpeas, yoghurt, tahini, garlic, lemon juice in a small food processor, blend until smooth, taste and season with salt to your taste.
  2. To make tabouli, place quinoa, tomatoes, mint, parsley, cucumber, tomato and red onion in a large mixing bowl.
  3. In a small mixing bowl place cumin seeds, olive oil, lemon juice and salt, whisk until combined. Add to tabouli and toss well to combine.
  4. To make individual layered salad use a small jar or plastic containers, add a layer of tabouli, top with crumbled fetta, a layer of chicken, a few tablespoons of hummus and repeat until container is full. Keep refrigerated. Serve on its own or with some pita bread to make wraps.

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400g can chickpeas, drained
1/3 cup plain unsweetened yoghurt
2 tbsp unhulled tahini
1 tsp roughly diced garlic
200g Danish fetta
1 Coles free range roast chicken, meat shredded
1 tbsp lemon juice
1 tsp sea salt flakes
1/2 cup quinoa, cooked according to packet instructions
6 tomatoes , finely diced
1 cup chopped mint
1/2 cup finely chopped parsley
1 small cucumber, finely diced
1/2 red onion, finely diced
2 tsp cumin seeds, crushed
1/4 cup olive oil
Juice of 1 lemon
1/2 tsp sea salt flakes

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Meat
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