Quinoa Salad with Beetroot and Satay Chicken

Name: Quinoa Salad with Beetroot and Satay Chicken
Cuisine: American
Ingredients: Quinoa; Beetroot; Baby Carrots; Shallots; Avocado; Tomato; Canned Black Olives; Mustard; Honey; Olive Oil; Lime; Balsamic Vinegar; Chicken Tenderloin; Masala Powder; Paprika Powder; Turmeric Powder; Ground Cumin

nn♥︎kitchen @nnkitchen682

มือใหม่ หัดทำครัว~

Looking for a healthy menu, I tried various restaurants and then decided to make it myself. This dish is inspired by a restaurant in Chiang Mai.

nn♥︎kitchen @nnkitchen682

มือใหม่ หัดทำครัว~

Looking for a healthy menu, I tried various restaurants and then decided to make it myself. This dish is inspired by a restaurant in Chiang Mai.

Saved

Ingredients

Salad
Quinoa
Beetroot
Baby Carrots
Shallots
Avocado
Tomato
Canned Black Olives
Salad Dressing
Mustard
Honey
Olive Oil
Lime
Balsamic Vinegar
Marinated Chicken
Chicken Tenderloin
Masala Powder
Paprika Powder
Turmeric Powder
Ground Cumin

Saved

Steps

1

Rinse the quinoa with clean water twice, drain, and add fresh water in a quantity twice that of the quinoa. Boil for 20 minutes on low heat.
2

Cut the salad vegetables into bite-sized pieces.
3

Stir-fry the beetroot, carrots, and shallots together. Add water and olive oil until the carrots and beetroot are tender enough to eat.
4

Prepare the salad dressing with olive oil, honey, and mustard.
5

Marinate the chicken with the seasonings listed above.
6

Bake the chicken until cooked through.
7

Mix the baked chicken, stir-fried vegetables, salad dressing, quinoa, avocado, and canned black olives together. It's ready to eat! Don't forget to squeeze lime juice on it when serving.