Hemp Protein Medley Bowl
Try this for protein-packed lunch!
- 1/2 cup quinoa
- 2 small skinless chicken breasts
- 1 tbsp cold pressed rapeseed oil
- 100 g feta cheese
- 1/2 cup new hemisphere™ Hemp Seed Hulled
- 200 g telegraph cucumber
- 150 g cherry tomatoes
- fresh Italian parsley
Vinaigrette
- 1/4 cup new hemisphere™ Hemp Seed Oil
- 1/2 cup white wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- Rinse the quinoa under running cold water then place in a medium saucepan. Cover with water and bring to boil. Cook for 12-15 minutes. Drain in a sieve and fluff up with a fork.
- While the quinoa is cooking, cube the chicken breasts then heat the rapeseed oil in a small fry pan. Pan fry the chicken on a medium-high heat till golden brown and cooked right through. Set aside to cool.
- Wash the cherry tomatoes, cucumber, and parsley. Cube both the feta cheese and cucumber. Cut the cherry tomatoes in half.
- Combine all ingredients in a large bowl except the parsley. Divide the mixture between two bowls. Garnish with parsley then drizzle with the vinaigrette.
Vinaigrette
- In a small jar, combine all ingredients. Shake well with a lid before serving.