Ingredients
- 1/2 cup cooked quinoa.
- leftover roasted root vegetables.
- 1 portion of roast chicken, shredded.
- 1 small beetroot, grated.
- 1 cup baby spinach.
- 1/2 cup coriander leaves.
- 1/2 cup mint leaves.
- 4 cherry tomatoes.
- 1 tablespoon olive oil.
- 1 tablespoon apple cider vinegar.
- sea salt and cracked black pepper, to taste.
Directions
- 1. Combine all ingredients except vinegar and oil in a serving bowl.
2. Drizzle with oil and vinegar.
Roast chicken and vegetarian quinoa salad is always a crowd pleaser.
Ingredients
- 1/2 cup cooked quinoa.
- leftover roasted root vegetables.
- 1 portion of roast chicken, shredded.
- 1 small beetroot, grated.
- 1 cup baby spinach.
- 1/2 cup coriander leaves.
- 1/2 cup mint leaves.
- 4 cherry tomatoes.
- 1 tablespoon olive oil.
- 1 tablespoon apple cider vinegar.
- sea salt and cracked black pepper, to taste.
Directions
- 1. Combine all ingredients except vinegar and oil in a serving bowl.
2. Drizzle with oil and vinegar.