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Claudia's Vegan Surprise. Stir-Fry Ingredients serves 4-6. 1 cup natural quinoa. 2 carrots (chopped) 1 bell pepper (chopped) 1 bunch asparagus (chopped) 4 scallions (chopped) 1 cup cherry tomatoes (halved) 1/4 cup chopped parsley.
This easy salad uses ramen noodles, bok choy and sesame seeds for big crunch. Toss with the dressing before serving. If you love a crunchy, flavorful salad, this is the perfect recipe.
Ingredients. 4 skinless chicken breasts, cut into bite-sized pieces. 1 tbsp Cajun seasoning. 100g quinoa. 600ml hot chicken stock. 100g dried apricots, sliced. ½ x 250g pouch ready-to-use Puy lentils. 1 tbsp olive oil. 2 red onions, cut into thin wedges. 1 bunch spring onions, chopped. small bunch coriander, chopped. Method.
Directions. Combine chicken, bean sprouts, peas, and scallions. Make dressing using oil, soy sauce, ginger, salt, pepper and sugar. Add to chicken mixture. Add celery and water chestnuts and mix well. Serve chilled. A tasty salad with crunchy vegetables and an Asian flavor.
One of my bestsellers was always chicken salad, so I’m givin’ y’all nine different chicken salad recipes so that you can find the right one for you! Do y’all have a must-try chicken salad recipe?
Ingredients. 4 chicken breasts, skin removed, cut into bite-sized pieces. 1 tbsp Cajun seasoning. 100g quinoa. 550ml chicken stock. 100g sliced dried apricots. ½ 250g pouch of cooked puy lentils. 1 tbsp olive oil. 2 red onions, cut into wedges. 1 handful of spring onions, chopped. Chopped coriander. Method. Preheat the oven to 200C.
This easy one-pot meal can be made on busy nights when you don't have a lot of time to cook! It's also delicious served the next day as an easy, leftover lunch. Serve with a simple arugula salad for a balanced, nourishing meal.
