Chicken Kale Salad with Carrot Quinoa Mix & Carrot Ginger Dressing

Step 1

Combine water, quinoa, and salt in a pot; bring to a boil.

Step 2

Reduce heat and simmer, covered, for 15 minutes.

Step 3

Transfer to a bowl.

Step 4

Add lemon juice and oil. Fluff with a fork.

Step 5

Preheat the oven to 220C.

Step 6

Wash kale & dry.

Step 7

Prepare ingredients.

Step 8

Pre-heat pan. Add all ingredients; cover with water.

Step 9

Cook until soft, about 5 minutes.

Step 10

Toss carrots with oil. Season.

Step 11

Cook for 15 minutes.

Step 12

Transfer carrot-ginger mixture to blender.

Step 13

Add orange juice/zest, miso, sesame oil, honey, rice vinegar.

Step 14

Blend until smooth.

Step 15

Let cool in fridge for 10 minutes. Fold in chives & season.

Step 16

Set pan over high heat for 2 minutes.

Step 17

Add olive oil & sliced chicken.

Step 18

Cook for 6 minutes until golden brown, seasoning halfway through.

Step 19

Combine ingredients. Toss to coat.

Step 20

Pair with your favourite music!