This is a super versatile recipe that comes together quickly, especially when using "leftovers." I had leftover cooked quinoa and a chicken breast and combined them with an assortment of vegetables- use whatever you like - and blended it all with olive oil, lime juice, and a touch of cayenne for some kick. Can also be vegetarian by replacing the chicken with black beans. No magic to the quantities either - inclued however much you want.
- 1 cup (200g) Quinoa - cooked according to package directions
- Diced or shredded cooked chicken breast (or substitute black beans)
- Small bunch kale - stems removed, cleaned and torn into pieces
- Olive oil
- Your favorite roasting vegetables - I like bell peppers, asparagus, broccoli, mushroom and tomatoes (I like to roast a lot of vegetables to serve with another meal and use leftovers for this dish).
- Olive oil - I love to use a lemon infused version
- Juice from one lime (or use lemon or vinegar if you prefer)
- Pinch of cayenne pepper
- Sea salt and fresh ground pepper to taste
- Top with avocado and and more lime if desired
- Cook quinoa according to package directions
- Saute kale in a dollop of olive oil until wilted and tender
- Slice vegetables into similar sized pieces into a large bowl. Drizzle lightly with olive oil and place on on a baking sheet. Roast in a hot oven, 425°F (220°C) 10 minutes until tender-crisp.
- Combine quinoa, kale, cooked chicken and vegetables into a bowl. Add olive oil, lime (or lemon or vinegar), and seasonings and gently mix to coat.
- Serve with diced avocado and lime juice.