By Quentin Ellis
CARROT RIBBON, CHICKEN + POMEGRANATE QUINOA TABBOULEH
6 steps
Prep:10minCook:20min
another awesome lunch box. full credits are as follows: Twigden, Naomi; Anna Pinder. Lunchbox Salads: Recipes to Brighten Up Lunchtime and Fill You Up (p. 89). Ebury Publishing. Kindle Edition.
Updated at: Fri, 06 Sep 2024 12:55:34 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
32
High
Nutrition per serving
Calories618.5 kcal (31%)
Total Fat16.6 g (24%)
Carbs62.1 g (24%)
Sugars17.5 g (19%)
Protein55.5 g (111%)
Sodium180.5 mg (9%)
Fiber11.6 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil a full kettle. Put the quinoa in a pan, cover with boiled water and add a pinch of salt. Cook for 8–10 minutes until al dente. Drain and rinse with cold water.
Step 2
While the quinoa is cooking, finely slice the chicken and place in a frying pan with a little oil and seasoning. Finely slice the spring onions and add to the pan. Fry over a medium heat for 5 minutes until the chicken is cooked through, stirring frequently.
Step 3
Combine the quinoa, chicken and spring onions in a bowl. Cool. Halve the cherry tomatoes. Peel the carrots and slice into ribbons with a peeler.
Step 4
Add the tomatoes and carrots to the bowl, then mix through the herbs and pomegranate seeds. Season to taste with salt, pepper, lemon juice and olive oil.
Step 5
To pack: Spoon into two lunchboxes.
Try This
Step 6
Add roasted sweet potato cubes, crumbled feta and dried chilli flakes instead of (or as well as) chicken and pomegranate.
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