Charcoal chicken san fran quinoa salad

Name: charcoal chicken san fran quinoa salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g Quinoa; 1 bunch fresh fresh mint; 1 Red pepper; 100 g fresh leaf spinach; 4 salad outing; 1 bunch fresh coriander; 400 g chicken breast; 1 tl ground pimento; 1 tl paprika; 1 el traditional olive oil; 2 yellow bell pepper; 1 fresh mango; 2 lime; 2 el extra virgin olive oil; 1 ready to eat avocado; 50 g white cheese block; 1 tray cress; 4 el low fat yogurt

Salad with quinoa, chicken, avocado, paprika, spinach, mango, coriander and mint.

Ingredients

Kitchen Stuff

1 food processor

Directions

Put the quinoa with plenty of boiling water in the pan and put the lid on.
Remove the leaves from the coin.
Put the chilli, spinach, salad onions and coriander (keep a few leaves apart) in the food processor, add the fresh mint and chop everything.
Place the chicken breasts on a large piece of baking paper and mix them with pepper and salt, the allspice and paprika powder.
Fold the paper over the chicken fillets and place the plate with a rolling pin to a thickness of 1 1/2 cm.
Put the chicken fillets with the olive oil in a frying pan, turn them after 3 to 4 min. And fry until they are a bit 'blackened' and cooked.
Remove the seeds from the peppers and cut them each into 8 strips.
Put the peppers in the frying pan and shovel them regularly.
Peel the mango and cut into pieces.
Drain the quinoa, rinse the grains with cold water, pour them again and scoop them on a tray or serving dish.
Sprinkle in the finely chopped spinach mixture, squeeze out the limes, add the extra virgin olive oil, mix well and add pepper and salt to taste.
Sprinkle the pieces of mango and the fried strips of paprika over the quinoa.
Cut the avocado half in half. Remove the wick and scoop out the peel with a teaspoon curl and spread over the salad.
Cut the chicken into strips and mix them with moisture and all the salad.
Crumble the white cheese. Sprinkle the cheese, the coriander kept separate and the cress on top and spoon a few balls of yoghurt.