Quinoa Chicken Reduced Fat Salad
Overview
There are two focuses in this article. One is how to match ingredients for daily salads? Second, what seasonings are used for fat-reduced salads? Sister Crab uses this salad for lunch. It is low-fat, high-protein and very filling. The recipe is also very simple. You can follow it if you like. Different from traditional salads, Sister Crab does not use salad dressing, but uses a small amount of oil, light soy sauce and vinegar. Because of the addition of quinoa and chicken breast, the protein content is higher. You don’t have to worry about insufficient nutrition when using it for lunch. Let’s take a look at how to make it.
Tags
Ingredients
Steps
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To prepare quinoa, soak the quinoa in advance. Pre-soaking has two advantages. One is to remove the saponins on the skin of the quinoa, and the other is that it is easier to cook after soaking, and the taste is particularly good after cooking.
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Pour the soaked quinoa into a small pot, add a bowl of water, and cook for 5 minutes.
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After cooking, take out the quinoa and drain it. Do not throw away the soup used to cook the quinoa. You can drink it directly or use it to make soup, so that the nutrients are not wasted.
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Prepare the ingredients for making salads. Chicken breast from Box Story can be eaten right out of the bag. It is very convenient to make salads, or it can be sliced and made into sandwich fillings. In winter, breakfast time is busy, so we don’t have to panic if we have ingredients like this.
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Shred the lettuce, cut the cherry tomatoes into quarters, slice the pickles, mince the vegetables and put them in a salad bowl together with the black olives and cashews.
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Unwrap the chicken breasts and place directly in the salad bowl.
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Tear the chicken into small pieces using a fork or your hands.
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Drizzle some olive oil, add a little light soy sauce and fruit vinegar and mix well.
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Finally add the cooked quinoa and serve. Just mix it evenly while eating.
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It's good to have a plate for lunch.
