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🥗 Colorful Salad with Quinoa, Broccoli, Beetroot, and Chicken

379 kcal · 30 min · 4 servings

Colorful Salad with Quinoa, Broccoli, Beetroot, and Chicken Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the beetroot under running water.
  2. 2. Steam the beetroot for 45 to 50 minutes until it is soft.
  3. 3. Let the beetroot cool down slightly afterwards.
  4. 4. Rinse the quinoa under cold water.
  5. 5. Add the quinoa to the boiling vegetable broth.
  6. 6. Let the quinoa swell on low heat for 10 to 15 minutes.
  7. 7. Clean the broccoli and divide it into small florets.
  8. 8. Place the broccoli florets in a steamer insert.
  9. 9. Steam the vegetables for about 5 minutes over boiling salted water in a covered pot.
  10. 10. Ensure that the broccoli is al dente.
  11. 11. Rinse the chicken breast fillets under cold water.
  12. 12. Pat the meat dry with a kitchen towel.
  13. 13. Season the meat with salt, pepper, and a pinch of curry powder.
  14. 14. Heat 1 to 2 tablespoons of oil in a pan.
  15. 15. Fry the meat on both sides for 2 to 3 minutes until brown.
  16. 16. Remove the pan from the heat.
  17. 17. Let the meat finish cooking in the pan.
  18. 18. Roast the sunflower seeds in a pan without additional fat.
  19. 19. Remove the sunflower seeds from the heat as soon as they are fragrant.
  20. 20. Mix the cooled broccoli and quinoa in a large bowl.
  21. 21. Whisk the apple juice, lemon juice, and lemon zest with the remaining oil.
  22. 22. Season the sauce with salt and pepper.
  23. 23. Stir the sauce into the vegetables.
  24. 24. Slice the chicken.
  25. 25. Peel the cooled beetroot.
  26. 26. Cut the beetroot into pieces.
  27. 27. Serve the salad on plates.
  28. 28. Place the meat and beetroot on top of the salad.
  29. 29. Sprinkle everything with the chopped sunflower seeds.

Nutrition per serving