Chicken Salad with Quinoa and Vegetables

 

Ingredients:

• Half a small chicken breast
• 3 branches of huacatay
• 4 large native potatoes
• 1 unit of corn
• 5 units of aguaymanto
• 100 gr of quinoa
• 1 unit of caigua
• ¼ of a guinea pig
• 2 units of tumble
• 2 units of yellow chili
• Salt, pepper and cumin to taste
• Half a red onion
• 5 cloves of garlic
• 4 lettuce leaves

Kitchen Tools Needed:

• Frying pan
• Knife
• Casserole
• Strainer
• It was great.

Instructions:

• Cook the quinoa in salted water for 15 minutes and set aside.
• Boil the native potatoes and corn in salted water until tender, then drain and let cool.
• In a frying pan, heat a little oil and brown the chicken breast and guinea pig, seasoning with salt, pepper and cumin. Cook until well cooked and golden.
• Chop the red onion and garlic, and fry them in the same pan where the chicken and guinea pig were cooked.
• Add the chopped huacatay branches and mix well.
• In a large bowl, mix the cooked quinoa, potatoes, corn, aguaymanto, caigua and chopped tumbo.
• Add the chicken and guinea pig to the quinoa and vegetable mixture and mix well.
• Serve the salad on lettuce leaves.

Macros:

• Total Calories: 520kcal
• Carbs: 80g
• Proteins: 40g
• Fats: 20g