This is an easy and quick, healthy lunch or dinner. The Italien dry-cured ham adds something extra to the dish, but you can of course skip that if you don’t have it at home or if you don’t like it. Quinoa has no long tradition in Scandinavia but has become a popular side dish (e.g. replacing rice) or added in a salad. Quinoa is rich in various nutrients such as protein, dietary fiber and B vitamins.
Ingredients (4 pers):
- 4 organic chicken breasts
- 8 slices of Prosciutto ham (or other dry-cured ham)
- Olive oil, salt and pepper
Quinoa and cauliflower salad
- 1 cauliflower
- 1 tbs olive oil
- 1 cup quinoa (I used the mix colored one)
- 1/2 green cabbage
- 1/2 red cabbage
- 4 carrots
- 1/4 red onion
- 8 oz Mozzarella (or 1 pack with mini Mozzarella)
- 3 tbs mayonnaise
- 1 tbs honey
- 1 tbs dijon mustard
- salt and pepper
Heat the oven to 350ºF. Wash and cut the cauliflower in small bouquets and place them all on a baking tray covered with parchment paper. Drizzle the olive oil and the salt and pepper over the cauliflower bouquets and bake them in the oven until they are golden brown, approximately 30 minutes.
Boil the quinoa as written on the packaging.
Flavor the chicken breasts with salt and papper and then wrap them in two slices of ham each. Place the chicken in an ovenproof pan with some olive oil and bake them in the oven (parallel with the cauliflower if you have a fan-assisted oven) for 20 minutes (make sure the chicken is well-done before taking it out).
Stir all ingredients for the sauce together in a bowl. Taste it to make sure if you need any additional salt and pepper.
Wash and shred the green cabbage and red cabbage and place them in a bowl. Grid the carrots and add into the bowl. Add 2 tbs of the sauce into the bowl and stir until all vegetables are covered. Cut the red onion in thin slices and mix with the vegetables. Add the quinoa and the cauliflower into the bowl and mix carefully everything together.
Cut the mozzarella in small pieces and spread over the salad. Add more of the sauce if you like to. Serve your quinoa salad with the oven baked chicken and some sauce on the side.
My serving plate is from Danish Royal Copenhagen and the dinner plate is from Danish Bloomingville.