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Quinoa, Chicken and Pomegranate Salad
Quinoa, Chicken and Pomegranate Salad

Quinoa, Chicken and Pomegranate Salad

with romanesco cabbage, chicken stock, spinach, arugula, radishes and yogurt

A salad always tastes good and tastes even better on hot days! Try this delicious quinoa, chicken and pomegranate salad.

Maggi

By Maggi

For 2 people For 4 people Mediterranean Meat

25 min

541 kcal

4 doses

Easy

Ingredients
Arugula

1 cup
Boiled White Quinoa

1 cup
Chicken Breast

2 uni
Cube Chicken Bouillon

1/2 uni
Dried Oregano Leaf

1 tsp
Dried Tomato

2 Tbsp
Garlic

1 clove
Ground Garlic

2 tsp
Lemon

2 uni
Low-Fat Natural Yogurt

2 uni
Pomegranate

1 uni
Rabish

4 uni
Romanesco Cabbage

150 gr
Spinach

1 cup
You will also need:

The following ingredients will not be added to your grocery list.

Ground Black Pepper

to taste
Nuts (optional)

20 gr
Olive Oil

to taste
Sea Salt

to taste
Sesame Seeds (optional)

2 tsp
Sunflower Seeds (optional)

2 tsp
Water

2 cup
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

541 kcal

2,262 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For the Sauce:

01

For the sauce, place the yogurt, powdered garlic, chopped sun-dried tomatoes, oregano and squeezed juice of 1 lemon in a mincer or a food processor and grind until a homogeneous mixture is obtained. Reserve.

For the Salad:

01

Cut the chicken into small pieces and season with salt, pepper and the juice of another squeezed lemon. Reserve.

02

Cut sprigs of romanesco cabbage and bake in boiling water for about 5 min. Remove and reserve the cooking water.

03

Place the quinoa in a small frying pan and set aside.

04

Now transfer to a pan with the romanesco boiling water. Season with salt and cook for about 15 min, until the water has completely evaporated. Reserve.

05

Place the oil, the crushed garlic clove and the chicken broth in a frying pan and grill the chicken. Reserve.

06

Cut the radishes into thin slices and remove the pomegranate berries. Reserve.

07

Now wrap the quinoa with the chicken, the romanesco, the radishes, the pomegranate berries, the spinach and the arugula.

08

As a topping you can toast the seeds and nuts in a frying pan and sprinkle over the salad (optional).

09

It is ready to serve with the sauce on top.