Chicken and Quinoa Salad

Chicken and Quinoa Salad

DifficultyBeginner

Chicken and Quinoa Salad: An easy and warm chicken, sweet potato and cauliflower quinoa dish.

Prep Time15 minsCook Time25 mins
 3 Medium Sweet Potatoes (cubed)
 3 tbsp Olive Oil
 1 Cauliflower (florets chopped off)
 250 g Kale (stems cut out and coarsely chopped)
 2 cups Quinoa
 150 g Goats Cheese
 1 Lemon (juiced)
 500 g Chicken Breast (sliced or cubed)
 2 pinches Salt & Pepper
1

Preheat oven to 200 degrees celsius. Put the sweet potatoes in a large roasting tray and drizzle with oil. Roast for 10 minutes, then toss and add the cauliflower florets. Cook for another 10-15 minutes until soft and lightly golden. Add the kale for the last 5 minutes on top of the vegetables and sprinkle with salt and pepper.

2

Meanwhile, bring four cups of water in a large pot to the boil. Add in quinoa, stir. Cover with a lid and cook until quinoa has puffed and softened.

3

Cook the chicken over a medium heat in a frying pan until golden in colour. Add chicken to cooked quinoa. Crumble in the goats cheese and add lemon juice.

4

Stir quinoa mix in with the roasted vegetables and serve.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 627
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 69.3g24%
Protein 49g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 Medium Sweet Potatoes (cubed)
 3 tbsp Olive Oil
 1 Cauliflower (florets chopped off)
 250 g Kale (stems cut out and coarsely chopped)
 2 cups Quinoa
 150 g Goats Cheese
 1 Lemon (juiced)
 500 g Chicken Breast (sliced or cubed)
 2 pinches Salt & Pepper

Directions

1

Preheat oven to 200 degrees celsius. Put the sweet potatoes in a large roasting tray and drizzle with oil. Roast for 10 minutes, then toss and add the cauliflower florets. Cook for another 10-15 minutes until soft and lightly golden. Add the kale for the last 5 minutes on top of the vegetables and sprinkle with salt and pepper.

2

Meanwhile, bring four cups of water in a large pot to the boil. Add in quinoa, stir. Cover with a lid and cook until quinoa has puffed and softened.

3

Cook the chicken over a medium heat in a frying pan until golden in colour. Add chicken to cooked quinoa. Crumble in the goats cheese and add lemon juice.

4

Stir quinoa mix in with the roasted vegetables and serve.

Chicken and Quinoa Salad