Chicken & Chorizo Salad

1. 1

   Boil Your Quinoa The Day Before And Keep In Fridge.

2. 2

   Ratio Of 1.1 Grain To Water

3. 3

   Cut All Your Veg And Seperate For Ease When Plating.

4. 4

   Baby Gem: Roughly Chop.

5. 5

   Cucumber: De-Seed (Cut Legnthways Then Run A Spoon Down The Centre) Then Dice.

6. 6

   Onion: Dice Carrot: Ribbon (I Use A Peeler Then Cut Legnthways) 5/6 Will Do

7. 7

   Mix Onion, Cucumber, Spinich, Baby Gem, Rocket And Quinoa Together.

8. 8

   Mix Gently With Clean, Dry Hands Or With Gloves To Keep The Integerity Of the Ingredients.

9. 9

   Place A Good Handfull Of The Salad In Your Bowl/Plate.

10. 10

    Roll The Chorizo Slices And Place On Top With The Chicken In A Six Point Star Formation.

11. 11

    Arrange The Carrot Ribbons Off Centre In A Zig-Zag Formation.

12. 12

    Put A Good Pinch Off Pea Shoots In Centre.

13. 13

    Tight And High.

14. 14

    Sprinkle Over The Amaranth.

15. 15

    Serve With Your Favourite Dressing/Glaze.

16. 16

    My Preference Is A Hot Mustard Vinegerete.

* Per serving · 4 servings · Values may vary.

No additional tips available.