Quinoa Salad with Chicken, Snap Peas and Mango

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This deliciously light yet satisfying quinoa salad with poached chicken breast, mango, and snap peas is quick and easy to prepare. It is high in vitamin, fiber, protein and low in calories, and any leftovers would make a great lunchbox filler.

Quinoa Salad with Chicken, Snap Peas and Mango

adapted from taste

1 Onion, peeled and halved 8 Black peppercorns 1.5L Water, plus 350 ml extra 2x200 g Chicken breast fillets 150 g Quinoa, well rinsed 150 g Snap peas, trimmed 1 Ripe mango, peeled and sliced 1 Small leek, shredded 1 1/2 tbsp Balsamic vinegar 1 tbsp Extra virgin olive oil Some spiced almonds, optional

1. Combine onion, peppercorns and pinch of salt in a saucepan with water. Bring to boil over high heat. Add chicken breast. Reduce heat to low. Cover. Simmer for 5 minutes. Set aside, covered, for 20 minutes until chicken is cooked through. Remove chicken. Cool, then shred.
   
2. Meanwhile, place quinoa and extra water in saucepan. Bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes until water absorbs. Cool.
   
3. Cook snap peas in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water and drain.
   
4. Place chicken, quinoa, snap peas, mango, and shredded leek in a bowl. Whisk together vinegar and oil in bowl. Add to salad. Toss to combine. Top with some spiced almonds if desired.

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