Print Options:

Chicken and Quinoa Salad

Prep Time15 minsCook Time25 mins

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

 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

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.


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.


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.


Stir quinoa mix in with the roasted vegetables and serve.

Nutrition Facts

Serving Size 1

Servings 0

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.