I love Nicky's easy to throw together quinoa chicken salad bowl providing the perfect 80/20 balance for digestive health packed with alkaline goodness, great healthy fats and the added boost of protein in the organic chicken. Served with a bone broth digestive tonic to help warm and seal the stomach. It will leave you feeling completely satisfied yet light on your toes.
200 g Quinoa (I used three-colour quinoa, but regular is fine)
1 cup chicken stock
70 g baby spinach
1 ripe avocado peeled and de-stoned and roughly chopped
1/2 tsp lemon juice
1/2 clove garlic peeled and minced
pinch of salt and pepper
70 g rocket leaves
1 cooked chicken breasts
1/4 red onion peeled and sliced
10 cherry tomatoes sliced in half
Small bunch fresh parsley chopped
Juice of 2 lemons
100 ml extra-virgin olive oil
¼ tsp dried oregano
Salt and pepper to taste
Place the quinoa in a pan with the chicken stock. Cook as per pack instructions (usually this is 600ml of water for 200g quinoa, then boil and simmer for 20 mins).
Place the baby spinach in the pan on top of the quinoa and place a lid on for the last minute to wilt the spinach. Remove the lid and leave to cool.
Make the vinaigrette by whisking all of the vinaigrette ingredients together.
Place the chopped avocado in a bowl with the lemon juice, garlic salt and pepper.
Mash together roughly with a fork (I like to leave a mine quite lumpy and rustic looking).Place the cooked quinoa in a large serving bowl.
Top with the salad leaves, sliced chicken, wilted spinach, mashed avocado, red onion slices, cherry tomatoes.
Sprinkle with parsley before serving.
Leave enough chicken bone broth to drink as a digestive tonic on the side.