Ingredients:

 

½ cup crumbled Feta

2 cups large spinach leaves, rolled and chopped fine into “ribbons”

¼ cup crushed blue corn organic tortilla chips

¼ cup quinoa

½ cup salsa

¼ cup guacamole

1 breast marinated chicken

2 tbsp spicy germinated sunflower seeds

2 tbsp Lime jalepeno Vinaigrette

*see recipes for boldfaced ingredients below

 

Place the spinach leaves as the “bed” in a large bowl. Prepare the quinoa, salsa, guacamole, chicken, spicy sunflower seeds, and dressing. Place each ingredient delicately around the leaves and drizzle the dressing on top. Serve.

 

Quinoa:

½ cup quinoa

1 cup chicken broth

2 tbsp rapeseed oil

1 shallot, chopped fine

3 cloves garlic, shredded

I lemon

1 tbsp olive oil

1 tsp salt

 

Saute the onion in the rapeseed oil until soft, then add the garlic. Saute another few minutes, then add the quinoa. Toast the seeds on medium to low heat a few minutes, then add the chicken broth. When it comes to a boil, cover and reduce to medium and simmer until cooked through, or about ten minutes. Add the lemon, olive oil, and salt to finish.

 

Salsa:

1 ripe hothouse tomato, chopped fine

1 handful finely diced cherry tomatoes

½ red onion, chopped fine

3 cloves of garlic, grated

½ jalepeno, seeds removed if desired

juice of 2 limes

1 handful coriander, chopped roughly

½ tsp fruit syrup

salt

 

Mix all of the above ingredients.

 

Guacamole

 

½ handful finely diced cherry tomatoes

½ red onion, chopped fine

3 cloves of garlic, grated

½ jalepeno, seeds removed if desired

juice of 3 limes

1 handful coriander, chopped roughly

2 avocados

salt

 

Place all of the above ingredients into a large bowl. Take a potato masher and crush roughly all of the ingredients.

 

 

Marinated Chicken:

1 handful fresh sage

1 handful fresh thyme

1 lemon

½ cup rapeseed oil

5 cloves of garlic

1 shallot

1 tsp salt

pepper

2 chicken breasts

 

Blend all of the above ingredients into a bullet. Wash the chicken and place into fridge for a minimum of one hour. Preheat oven to 200 degrees Celcius with oven/grill setting. Line a baking sheet. Take the chicken put of marinade and wipe down with hands and place onto cookie sheet. Bake ten minutes. Let chicken rest a few minutes when you take it out of oven. Slice into strips.

 

 

Spicy Germinated Sunflower Seeds:

1 cup germinated sunflower seeds

1 tbsp cumin

1 tbsp chimichurri spice

1 tsp salt

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

 

In a small bowl, mix all of the above ingredients. Store in a tight jar.

 

Lime Jalepeno Vinaigrette:

1 shallot

5 garlic cloves

juice of four limes

1 tbsp champagne vinegar

½ cup olive oil

½ an avocado

2 jalepenos, deseeded

1 tsp salt

 

Blend in a bullet until combined.