Refuel chicken and quinoa Middle Eastern salad

This protein packed salad will give you all the recovery you need post-run. Quinoa is your super grain; it’s far more nutritionally rich than most grains with a decent dose of protein, plus it contains anti-inflammatory compounds, so great for your post-workout muscles. Added to the chicken breast, this salad offers 60g of protein a pop. The tomatoes and red pepper provide vitamin C to give your slightly weakened post-run immune system a lift, and the pine nuts contain the good kind of monounsaturated fatty acids to help lower cholesterol. The cinnamon in the dressing also gives your metabolism a kick – bonus. 

Ingredients 

Serves 2

Quinoa, 1 cup

Chicken breast, 1-2

Red pepper

Red onion

Aubergine

Sun dried tomatoes

Pine nuts

Dressing 

Garlic, 2 cloves

Fresh herbs: coriander, mint, parsley

Ground coriander, 1 tsp

Ground cumin, 1 tsp

Cinnamon, 1 tsp

Honey, 1 tsp

Olive oil

Lemon juice, 1 lemon

Seasoning

Method

  1. Cook the quinoa according to packet instructions.
  2. Steam/boil your chicken breast until cooked through.
  3. Meanwhile slice up your peppers, onion and aubergine and cook on a griddle pan or under the grill with a little olive oil.
  4. Once the chicken is cooked through add to the pan or grill to slightly brown on each side and absorb the flavours of your veg.
  5. Finely chop or blend up your fresh herbs - about a handful of each, garlic, spices, olive oi lemon juice and honey.
  6. Combine all ingredients in your salad bowl along with a decent handful of pine nuts and some roughly chopped sundried tomatoes and thoroughly mix in your dressing.

Options: you can substitute any of the vegetables for whatever you have in the fridge, or add in extras – spinach and avocado make great additions. A crumbling of feta cheese also works very well with this salad.