Created by Chef Joe Levesque
This is an easy seasonal salad that will help you get a boost of protein in your diet. Quinoa proves to be not only delicious but amazing for detoxing your body. It’s gluten-free and filled with fiber, magnesium and iron. This salad can be eaten warm or cold, is light, fresh but most importantly packed with flavour.

INGREDIENTS

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup olive oil
• 3 tbsp chopped fresh cilantro
• 1 cup quinoa, rinsed and drained
• 1 tsp cumin seeds, toasted or 1 tsp ground cumin
• 1 whole zucchini, sliced lengthwise
• 2 cobs fresh corn, husked and grilled (alternatively use frozen corn niblets)
• 1 cup cooked black beans, drained
• 1/2 cup grape tomatoes, sliced in half
• 1/4 cup finely diced red onion
• 1/4 cup toasted sunflower seeds
• 1 tbsp honey
• 3 tbsp chopped fresh parsley
• Sea salt and fresh ground black pepper, to taste
• 6- 6oz Yorkshire Valley Farms chicken breasts, boneless, skinless
• 1 tbsp Cajun spice

METHOD

1. In a small mixing bowl, whisk lemon juice, olive oil, cilantro, honey, salt and pepper; set aside.
2. In a medium saucepan, bring 2 cups salted water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 to 14 minutes. Remove pan from heat and let stand for 10 minutes. Fluff with a fork and place in large mixing bowl, allow to cool for at least 20 minutes.
3. Grill sliced zucchini and dice when cooled. Set aside.
4. In a large bowl, combine cooked quinoa, corn kernels, beans, tomato, onion, sunflower seeds, honey, parsley and reserved grilled zucchini. Pour in reserved lemon-cilantro dressing and mix salad thoroughly. Check for seasoning and adjust if needed. Cover and refrigerate salad for at least 1 hour to extract flavour, or up to 2 days.
5. In the meantime, sprinkle Cajun spice on chicken breasts.
6. Place chicken on 450°F preheated barbecue, and grill for 7-8 minutes per side until done and juicy but ensuring the chicken is cooked. Stick a thermometer in the thickest part of the chicken breast and ensure it has reached a minimum temperature of 165°F (74°C) is reached.
7. Remove cooked chicken and allow to rest for 5 minutes. Slice into strips and serve with quinoa salad. Enjoy.

Serves: 6 (approx. 8 cups)