If you have a bowl of cooked quinoa in your fridge, you can improvise several meals. The quinoa and pea chicken salad we present here are a real treat.
For the marinade you’ll need: 4 chicken breasts, 1 lemon, juice and zest, 3 tbs olive oil and 1 tbs harissa. And for the salad: 4 cups cooked quinoa, 1 cup fresh or frozen peas, 2 medium green onions, juice of 1 lemon, 1/3 cup olive oil, 1 teaspoon harissa and 2 tbs fresh mint.
This dish is a great idea for a mid week & weekend meals. The added quinoa touch is fabulous!