- 20 min
Allergens: Sulphite, Dairy, Gluten, Nut, Sesame, Wheat
Cook the quinoa
Preheat oven to 400F
Bring 1 1/2 cups of salted water (double for 4 ppl.) and quinoa to a boil in a pot, reduce the heat, cover and let simmer about 15 minutes or until all water has been absorbed.
Cook the chicken
Rub the chicken with the maple pepper spices. In an oiled pan over medium-high heat, sear the chicken about 2 minutes each side, then put in oven for 10 minutes
or until the internal temperature of the chicken is 74 °C.
Prepare the ingredients
Chop basil, apricots, shallot and kale leaves.
Variation: Grill the apricot 2 minutes in the pan used for the chicken
Make a balsamic reduction
In a pan over medium heat, cook the balsamic vinegar until the vinegar has reduced to at least half of the original amount.
Assemble the salad
Mix quinoa, lemon juice with kale and spinach.
Slice chicken and top salad with chicken, feta cheese, shallot, pecans and apricots.
Put the dressing and garnish with basil.