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AuthorKateCategory, , DifficultyIntermediate

Try this for protein-packed lunch!

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 ½ cup quinoa
 2 small skinless chicken breasts
 1 tbsp cold pressed rapeseed oil
 100 g feta cheese
 ½ cup new hemisphere™ Hemp Seed Hulled
 200 g telegraph cucumber
 150 g cherry tomatoes
 fresh Italian parsley
Vinaigrette
 ¼ cup new hemisphere™ Hemp Seed Oil
 ½ cup white wine vinegar
 1 tbsp lemon juice
 ½ tsp sea salt

1

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.

2

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.

3

Wash the cherry tomatoes, cucumber, and parsley. Cube both the feta cheese and cucumber. Cut the cherry tomatoes in half.

4

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
5

In a small jar, combine all ingredients. Shake well with a lid before serving.

Ingredients

 ½ cup quinoa
 2 small skinless chicken breasts
 1 tbsp cold pressed rapeseed oil
 100 g feta cheese
 ½ cup new hemisphere™ Hemp Seed Hulled
 200 g telegraph cucumber
 150 g cherry tomatoes
 fresh Italian parsley
Vinaigrette
 ¼ cup new hemisphere™ Hemp Seed Oil
 ½ cup white wine vinegar
 1 tbsp lemon juice
 ½ tsp sea salt

Directions

1

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.

2

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.

3

Wash the cherry tomatoes, cucumber, and parsley. Cube both the feta cheese and cucumber. Cut the cherry tomatoes in half.

4

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
5

In a small jar, combine all ingredients. Shake well with a lid before serving.

Hemp Protein Medley Bowl
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