Recipe | Colorful Quinoa Salad

1 cup water

2/3 cup quinoa red, white, black

1 yellow pepper, peeled

1 shallot

1 bunch of coriander juice of one lime

3 tbsp olive oil

50 g roasted almonds

2 peeled carrots

40 g dried cranberries

4 chicken breasts curry sunflower oil sea salt, pepper

Here's how it's done:

Simmer the quinoa in a pot with a cup of water for about 15 minutes until tender. Then let it cool. Finely grate the carrots. Finely dice the shallot and bell pepper and add to the salad along with the cranberries and almonds. Finely chop the cilantro and season with salt, pepper, olive oil, and lime juice.

Season the chicken breast with curry and salt. Brown it in a pan with a little oil and cook it in the oven at 130°C until the core temperature reaches 65°C.

Serve the salad on a large platter and garnish with the chicken breast separately.