Summary

Ingredients

• 250 g quinoa
• 600 g chicken breast
• 300 g beans, reen
• 4 ears corn
• 5 spring onion (s)
• 1 shallot (s)
• 200 g oat cheese, softer
• 1 teaspoon marjoram, fresher
• 4 tablespoon white wine vinegar
• 1 teaspoon, heaped dijon mustard
• salt and pepper
• olive oil

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Instructions

1. Cook the quinoa according to the instructions and let it cool down. Divide the chicken breast into bite-sized pieces. Heat some olive oil in a pan and fry the chicken breast until golden brown, season with salt, pepper and set aside. Cook the green beans until they are firm to the bite, rinse with cold water and break into 2cm pieces. Also briefly put the corn on the cob in boiling water (approx. 4 minutes), let it cool and then cut the corn kernels off the cob. You can of course use a can of corn here, but I like it better with the fresh corn.
2. Mix the quinoa, chicken, beans, and corn in a large salad bowl. Cut the spring onions into strips and fold in as well.
3. Put some olive oil, salt and marjoram in a small bowl and press firmly with the back of a spoon to bring out the aroma of the marjoram more intensively. Then mix with the vinegar, pepper, finely diced shallot and mustard to make a dressing. Pour over the salad and mix everything together. It`s best to put the salad in the cold again.
4. The salad can also be made the day in advance, it also tastes very tasty throughout. Rest time is therefore optionally one hour to one day.
5. Crumble the goat cheese over the salad just before serving and fold in carefully.