2 cups cooked quinoa
6 to 8 escalope-style skinless and boneless chicken breasts
¼ cup Dijon mustard
1 tablespoon chopped fresh thyme
2 green onions, finely chopped
Fresh cracked pepper and salt
Honey dip-Blend ¼ cup honey with 1 ½ teaspoons Dijon mustard and 1 teaspoon mayonnaise
1. Pre-cook the quinoa as required. (Recommended: Boil with chicken or vegetable stock, it gives a better flavor that really makes a difference).
2. Add cucumber, celery, mint, pomegranate seeds, tomato’s and feta to the quinoa and mix.
3. Also you can get creative and mix in tomatoes and any other vegetable!
4. Serve dressing on the side.