by Sam Henderson of the today's nest
It is no wonder that the Mediterranean diet in the popularity is growing still. The cooking fresh, healthy ingredients approach offers taste and nutrition. Through a combination of foods that bring out the best from each other, you create a plate which is also packed with goodness and taste great.
Before you begin:
The salad will add pretty much salt, olives and feta. For this reason, wait until you all the ingredients and taste have put together the salad, before you add additional salt.
Are you looking for a vegetarian approach? Replace the chicken with 1 1/2 cups chickpeas, which was easy in olive oil and a little salt and pepper sautéed have.
The ingredients:
- Cup quinoa
- 2 cups water
- 1/2 tsp salt
- 1 1/2 cups grilled or fried chicken breast
- 1/2 cup kalamata olives
- 1 cup asparagus (10-12 medium stalks), cut into 1 cm pieces
- 1/3 cup red onion, chopped
- 1/4 cup fresh parsley, finely chopped
- 1 1/2 tablespoons fresh oregano, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 cup feta cheese, crumbled
- 3 TBSP olive oil
The method:
1 prepare the chicken breast lightly coated with olive oil and salt and pepper covered. FRY you or broil until lightly browned and fully cooked. Let completely cool down and cut into 1/2 inch of chunks.
2. prepare quinoa you bring water to a boil in a medium saucepan over high heat. Add the quinoa and 1/2 teaspoon salt. Reduce the heat to medium and Cook, covered, for 12 minutes. Remove lid and fluff with a fork penetrate. Remove from heat, lid, for 15 minutes or until quinoa stir until foamy and absorbed all the water has let it rest. Something cool, then place in the refrigerator completely cool down.
3. ring about 1 1/2 inch water to a boil in a medium saucepan over high heat. Snap ends of asparagus. The water, cover, asparagus stalks to and from heat. Leave it for 4-5 minutes steam. Insert immediately steamed asparagus in an ice bath to stop cooking. If chilled, asparagus to remove and cut into 1 cm pieces.
4. Add chicken, olives, asparagus, onions, parsley, oregano and garlic powder a medium-sized bowl. Toss gently. Add the quinoa, feta and olive oil. Toss gently. Serve with fresh PITA, if desired.
