Mexican inspired quinoa salad with Cajun chicken and a jalapeño mayo
Serves 2-3 depending on how hungry you are.
Ingredients
1/2 cup quinoa
1/2 cup corn kernels
1 kidney beans - drained and rinsed
4 chicken boneless thighs
2 tbsp Cajun spice
2 tbsp Greek yoghurt
1/2 a lemon
Jalapeño mayo:
1/4 cup mayo
1/4 cup yoghurt
2 tbsp lime juice
2 tbsp pickled jalapeños
1 small garlic clove
1/2 cup coriander
Salad;
6 cherry tomatoes - diced
Half an avocado - diced
1/4 large onion - diced
1 cup coriander - chopped
1/2 red capsicum - diced
Instructions
Preheat the oven to 200 fan bake.
Cook the quinoa as per the packet instruction.
Once it’s cooked stir the corn and beans through it and set aside.
Meanwhile, mix the chicken, Cajun spice, yoghurt and lemon juice together. Place into a lined baking tray. Bake for 17 mins or until cooked.
In a blender whizz the jalapeño mayo together, until smooth. Season with salt and pepper.
Mix the salad ingredients together in a bowl, drizzle some extra virgin olive oil over the top. Season well.
When the chicken is cooked; slice it into smaller pieces and place it onto a serving platter. Pouring over the cooking sauce.
Divide the quinoa into 2-3 bowls, top with the salad. Help yourself to the chicken and delicious jalapeño mayo.
