Quinoa Salad and Chicken

Chef Anoop Verma

Cook Time: 40 mins

Serves: 1 People

Serve up a bright, light plate of goodness with this easy Quinoa salad which is packed with protein from the chicken, and heart-friendly fats from the avocado.


  • 300 g Quinoa
  • 1 fresh red chili or yellow chili
  • 100 g baby spinach
  • 4 spring onions
  • 1 bunch of fresh coriander
  • 1 bunch of fresh mint
  • 1 large ripe mango (Seasonal)
  • 2 limes
  • 1 tbsp extra virgin olive oil
  • 1 ripe avocado
  • 50 gms feta cheese
  • 2 x 200 gms skinless chicken breasts
  • 1 heaped tsp ground allspice
  • 1 heaped tsp smoked paprika
  • 2 tbsp olive oil
  • 2 mixed-color peppers
  • 4 tbsp fat-free yogurt



  • Put the quinoa into the pan and add the same amount of water. Cover it with the lid and let it cook.

  • Put the cut chili, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.

  • On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, the allspice, and paprika.

  • Fold over the paper, then bash and flatten the chicken to a thickness of 1.5cm with a rolling pin.

  • Put the flattened chicken into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, or until blackened and cooked through.

  • De-seed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly.

  • Peel and cut the mango into chunks.

  • Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter.

  • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.

  • Sprinkle the mango chunks and cooked peppers over the quinoa.

  • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad.

  • Slice up the chicken, toss the slices in any juice and add to the salad.

  • Crumble over the feta and scatter over the remaining coriander leaves.

  • Serve with dollops of yoghurt.


Fibre: g

Carbs: 269.12 g

Protein: 59.32 g

Fats: 76.14 g

Calories: cal