Chicken Quinoa Salad

A dish that can be eaten cold in the summer or warm in the winter, easy to portion, simple to prepare, easy to transport and a great way of getting in your serves of vegetables.

Serves 4 

Dietary: 

  • Gluten-Free
  • Lactose-Free

Per serve (4):

  • 35g of Protein
  • 37g of Carbs
  • 12g of Fat
  • 10g Fibre
  • 1767kJ

Notes:
This recipe can easily be modified to suit a bigger training day by using more quinoa. Alternatively, pearl couscous would work well too.

Prep Time: 

  • 10mins
  • Cook Time:
  • 15mins
  • Difficulty:
  • Easy

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Ingredients: 

  • 1 ¼ cups (225g) quinoa rinsed
  • 1 Massel vegetable stock cube
  • 400g chicken breast sliced into thin strips
  • 4 shallots (or spring onions depending on state of origin) sliced thinly
  • 250g punnet cherry tomatoes chopped in half
  • 2 medium carrots (washed and skin on) use a good vegetable peeler and cut long strips
  • 1 medium cucumber halved and sliced
  • 100g Baby Spinach
    (optional: shredded with a knife)
  • 1 minced garlic clove
  • 1 lemon squeezed
  • 1 tbs olive oil
  • Pepper

Method:  

  1. In a medium saucepan, cook the quinoa as directed on the packet, dropping in the stock cube when it comes to the boil and stir through
  2. Prepare all vegetables
  3. In a medium-hot pan drop one teaspoon of oil and cook the chicken and garlic,
    seasoning with pepper, until browned.
  4. Mix up the olive oil and lemon
    juice dressing
  5. Combine the quinoa and salads
    in a large dish
  6. Serve with the chicken on top with dressing drizzled over the top
  7. Bon appetite

ABOUT THE AUTHOR

Peter Herzig

Centred Nutrition was founded by Peter Herzig (APD). Peter is a qualified Dietitian and Accredited Sports Dietitian who also has a degree in Exercise Science. Peter set up Centred Nutrition in Brisbane and the Sunshine Coast to focus on a client centred approach; as there is no one solution in nutrition that will work for everyone.

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