Quinoa-chicken salad with beetroot yoghurt

Ingredients

• 130 g Quinoa
• 1 pcs Beets
• 2 tbsp Greek yogurt, low fat
• 1 clove Garlic
• 1 1/2 pcs Chicken breast, boned, skinned
• 1/2 head Red onion
• 200 g Red kidney beans, canned
• 100 g Baby spinach
• 1 bunch Rucola
• 1/2 tsp Table salt
• 1 pinch Black pepper, ground

Method

1. Cook the chickenbreast and the beets in separate pots.
2. Cook the quinoa according to the instructions on the package, then drain it.
3. Mix the cooked pasta, yogurt, onion, salt and ground pepper in a bowl.
4. Mix the quinoa, chicken, vegetables and beans in a large bowl. Serve with the beet yogurt.