Go Back
+ servings
Print

Grain Salad w/Chicken Niblets

fresh, flavourful and bbq ready!
Course Dinner, Lunch, Main Course
Cuisine Australian
Keyword ancient grain salad, grain salad, inglewood farms
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 651kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • saucepan
  • large mixing bowl
  • Small mixing bowl & whisk or jam jar

Ingredients

  • ¾ cup quinoa
  • 2 ears corn
  • 2 peaches
  • 1 avocado
  • ½ small red onion
  • 3 tomatoes
  • 150 g lettuce
  • 1 handful coriander

Dressing

  • 150 ml oil
  • 1 tbsp wholegrain mustard
  • 2 tbsp honey
  • salt

Instructions

  • Cook quinoa according to the packet
  • Thinly slice red onion, cut tomatoes into wedges, peel and thinly slice avo, cut peaches into wedges, char corn and remove from the husk and finely chop the coriander
  • Once quinoa is cooked and cooled slightly add all the remaining ingredients and toss to combine
  • Whisk or shake the dressing ingredients in a jar and add ½ to the quinoa salad. Taste and add more dressing as required.

Notes

Tips/Tricks

  • you can prepare the majority of ingredients in advance and then toss to combine closer to serving. Leave cutting the avo until you serve the salad
  • I cut my tomatoes & peaches into 8 wedges per piece but feel free to dice or cut thinner/thicker
  • this salad will keep for up to 4 days in the fridge, so make a little extra and take it to work 😉

Nutrition

Calories: 651kcal | Carbohydrates: 57g | Protein: 9g | Fat: 46g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Sodium: 73mg | Potassium: 952mg | Fiber: 10g | Sugar: 22g | Vitamin A: 1400IU | Vitamin C: 26mg | Calcium: 48mg | Iron: 3mg