Quinoa chicken salad

Try our quinoa salad then check out our vegan quinoa chilli and more quinoa recipes.

• 187
• Total time 40 minutes
• Difficulty Easy

Ingredients

• quinoa 75g
• chicken breasts 2 small
• vegetable oil 2 tsp
• ground cumin 2 tsp
• ground coriander 2 tsp
• red onion 1, chopped
• cucumber ½, chopped
• plum tomatoes 2, finely chopped
• mint a handful of leaves, shredded, plus a few leaves to serve
• extra-virgin olive oil 1 tbsp
• sumac 2 tsp
• lemon 1, zested and juiced

Method

• Step 1

  Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.

  Step 2

  Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat.

  Step 3

  Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice.

  Step 4

  Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa.

  Step 5

  Pile onto plates and top with the remaining sumac and more mint leaves, if you like.

*This recipe is gluten free according to industry standards

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Check out our best healthy chicken recipes

[image id="109743" size="landscape_thumbnail" align="none" title="Cumin, orange and paprika chicken" alt="Cumin, orange and paprika chicken" classes=""]

Nutritional data

• kcals 431
• fat 14.2g
• saturates 1.9g
• carbs 32g
• sugars 9.7g
• fibre 7g
• protein 40.1g
• salt 0.2g

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