INGREDIENTS
Lime Dressing
60ml lime juice
80 ml olive oil
20g light brown sugar
Quinoa Salad Mix
48g of quinoa
40g red peppers, cut in strips
40g five-beans mix
12g coriander, chopped
40g cherry tomatoes, cut in quarters
20ml lime dressing
5g salt
Jerk Chicken
200g grilled chicken thighs, shredded
50g baygo sauce
Base
40 g spinach
190g sunshine slaw
1/2 avocado
2g toasted coconut
METHOD
Blend all lime dressing ingredients together for 3 minutes. In a bowl, mix together the quinoa salad ingredients. In a separate bowl, toss the shredded chicken thighs in baygo sauce to coat evenly. Then, use the base ingredients to plate up.
Place the spinach on the bottom, dressing in the middle. Then, split the plate in 4 sections. In the first put the slaw, the quinoa salad in the second, the avocado in the third, and the chicken on the fourth. Finish with a sprinkle of coconut flakes.
