The last thing you want to do after a late but intense workout is standing for hours in the kitchen. With some luck you finish with this salad sooner than a cool-down.
Ingredients for 2 persons:
– 4 tbsp quinoa
– 2 chicken breasts
– 2 carrots
– 2 courgettes
– ½ rettich
– 1 red onion, sliced
– 2 chillies
– 20 g peanuts
– black sesame seeds
– 100 ml of sesame oil
– 2 limes
Nutrition Per Serving
334 calories, 34 g protein, 212% of the RDA of vitamin A
1. Cut while the quinoa is simmering, the chicken into strips and grill for four minutes on each side in a grill pan. Peel the inflammatory
carrots, courgettes and daikon (radish ordinary use if you can not find the Japanese version) and make the spiral cutter thin wisps of. No
spiral cutter? You can also use a wide slicer.
2. Put everything in a bowl and add the chopped onion slices, peeled and finely chopped ginger, chillies, coriander, peanuts and sesame seeds
1 tsp. Peanuts and coriander enhance the anti-inflammatory effect and ensure a quick recovery.
3. Add the quinoa to the salad. Squeeze the limes in sesame oil and add some lemon zest. Sprinkle the salad with it and serve with the
chicken, lemon wedges and a smug grin.