my wonderful foodies! Today, I'm thrilled to share a recipe that's a true feast for the senses – my vibrant and wholesome This dish is not just incredibly delicious, but it's also packed with nutrients, making it perfect for a healthy lunch, a light dinner, or even a fantastic meal prep option. The earthy sweetness of roasted beetroot, the tender halal chicken, fluffy quinoa, peppery arugula, crunchy walnuts, and tangy feta come together in a symphony of flavors and textures that you'll adore!
📜 Ingredients
1 cup cooked quinoa (from about 1/2 cup uncooked quinoa)
2 cooked halal chicken breasts, sliced or shredded
2 medium beetroots, washed, trimmed, and diced
5 ounces (approx. 5 cups) fresh arugula (rocket leaves)
4 ounces crumbled feta cheese (ensure halal-certified)
1/2 cup walnuts, roughly chopped
1 tablespoon olive oil (for roasting beetroots)
For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
📝 Instructions
- If your quinoa isn't already cooked, prepare it according to package directions. Once cooked, fluff it with a fork and set it aside to cool.
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced beetroots with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast for 30-40 minutes, or until fork-tender. Allow them to cool slightly.
- If your chicken is not yet cooked, season the halal chicken breasts with salt and pepper. You can grill, pan-sear, or bake them until fully cooked through and golden brown. Once cooled, slice or shred the chicken into bite-sized pieces.
- In a small bowl, whisk together all the ingredients for the lemon vinaigrette: extra virgin olive oil, fresh lemon juice, honey (if using), sea salt, and black pepper until emulsified.
- In a large salad bowl, gently combine the cooled quinoa, roasted beetroot, sliced chicken, and fresh arugula.
- Pour the lemon vinaigrette over the salad mixture and toss everything carefully to ensure all ingredients are evenly coated with the dressing.
- Finally, sprinkle the crumbled feta cheese and chopped walnuts over the top of the salad just before serving. Serve immediately and enjoy every delightful bite!
💡 Chef's Tips
- Prep Ahead: This salad is fantastic for meal prepping! Cook your quinoa, roast your beetroots, and cook your chicken on the weekend. Store them separately in airtight containers in the fridge, and then assemble your salad fresh each day for a quick and nutritious lunch.
- Toasted Walnuts: For an extra layer of nutty flavor and crunch, lightly toast your walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring occasionally, until they become fragrant. Be careful not to burn them!
