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Quinoa chicken salad

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Quinoa chicken salad

A healthy, low-calorie (and gluten-free) chicken salad recipe, made filling with quinoa and colourful with red onion, mint and lemon zest
Print Recipe
Total Time 40 mins
Servings 2
Calories 431 kcal

Ingredients
  

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

Instructions
 

  • Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.
  • 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.
  • 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.
  • 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.
  • Pile onto plates and top with the remaining sumac and more mint leaves, if you like.

Quick quinoa and black bean vegan chilli

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Quick quinoa and black bean vegan chilli

Try our quick and easy vegan chilli. This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy
Print Recipe
Total Time 50 mins
Servings 4
Calories 343 kcal

Ingredients
  

  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 red chilli chopped
  • olive oil spray
  • 2 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 1/2 tsp chilli powder (optional)
  • 200 g quinoa rinsed and drained
  • 600 ml vegetable stock
  • 400 g tin chopped tomatoes
  • 400 g tin black beans rinsed and drained
  • 1 small avocado sliced
  • coriander leaves to serve

Instructions
 

  • Fry the onion, garlic and red chilli in a spray of olive oil until soft, then add the spices, including chilli powder if you like it spicy. Tip in the quinoa, stock, tomatoes and black beans, and season well. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened. Top with a few avocado slices and coriander leaves to serve.

Quinoa, Feta & Broccoli Salad

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Celeb chef Jo adds quinoa, a super-healthy South American protein, to this tasty salad with feta cheese, broccoli and pomegranate.

Quinoa, Feta & Broccoli Salad

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 300 g quinoa
  • 200 g pack broccoli
  • 200 g feta cheese crumbled
  • 1 large handful of pumpkin seeds
  • Seeds from 1 pomegranate
  • 1 large handful of mint leaves roughly chopped
  • 1 large handful of flatleaf parsley roughly chopped
  • 3-4 ripe tomatoes deseeded and chopped
  • 1 bunch spring onions finely sliced
  • 3 tbsp extravirgin olive oil
  • 3 tbsp lemon juice

Instructions
 

  • Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
  • Meanwhile, the broccoli can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 mins will be about right) and also left to cool.
  • Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
  • Once the quinoa and broccoli are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.

Notes

Jo says: 'I've used quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it's also fantastic to eat al fresco as part of a picnic or 'al desko' as part of your working lunch.'

Crispy Quinoa and Bean Cakes With Salad

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A vegetarian-friendly alternative to standard grill fare, these patties are formed with quinoa, sweet potatoes, kale, and kidney beans.

Crispy Quinoa and Bean Cakes With Salad

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Cook Time 35 mins
Total Time 35 mins
Servings 6

Ingredients
  

Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto

  • 3 cups cooked quinoa
  • 3 cups cooked sweet potatoes and kale roughly chopped

Additional ingredients

  • 1 15.5- ounce can kidney beans rinsed
  • 2 large eggs
  • 3/4 cup grated Parmesan about 2 ounces
  • kosher salt and black pepper
  • 3 tablespoons olive oil plus more if necessary
  • 1 tablespoon red wine vinegar
  • 6 cups mixed greens about 4 ounces
  • 1 pint cherry tomatoes halved

Instructions
 

  • In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).
  • In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.

Lentil, Squash and Mushroom Stew with Quinoa

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Puy Lentils are a lovely slate grey colour and have an earthy flavour that is delicious in soups, stews and salads. They keep their shape well during cooking too. Use the dried lentils for this recipe as a can of lentils will cook too quickly. If you like them, you can add carrots or parsnips too to this hearty vegetarian supper. If you want to add a little meat, fry some bacon lardoons or chorizo when frying the onions. We’ve served this dish with quinoa but you could also serve it with mash or a large hunk of crusty bread.

Lentil, Squash and Mushroom Stew with Quinoa

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion peeled and diced
  • 300 g butternut squash peed and cubed
  • 1 stick celery sliced
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp tomato puree
  • 1 litre vegetable stock
  • 150 g Puy lentils
  • 200 g portobello mushrooms
  • Sliced spring onions to garnish
  • Quinoa to serve

Instructions
 

  • Heat the olive oil in a large pan and fry the onion until soft but not browned. Add the butternut squash and celery and fry for another 5 mins until the butternut squash is lightly browned.
  • Add the paprika and cayenne pepper, tomato puree and stock. Bring to the boil and add the lentils. Cover and simmer on a low heat for 45 mins until the lentils are tender,
  • Add the mushrooms and cook for a further 10 mins. Sprinkle with spring onions and serve with quinoa

Notes

Quinoa is a very healthy grain, packed with protein. Rinse then cook in boiling water, according to the pack instructions, until the grains have fluffed up.

Lemongrass Pork Tenderloin With Stir-Fried Quinoa

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White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it’s not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don’t have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.

Ingredients

  • 1 lemongrass stalk
  • 2 green onions, sliced
  • 2 cloves garlic
  • 1 tbsp (15 mL) packed brown sugar
  • 1 tbsp (15 mL) fish sauce
  • 1 tbsp (15 mL) unseasoned rice vinegar
  • 1 lb (454 g) pork tenderloins
  • 1 tsp (5 mL) vegetable oil

Stir-Fried Quinoa:

  • 1 tbsp (15 mL) vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) minced fresh ginger
  • 1 tsp (5 mL) ground coriander
  • 8 cups (2 L) sliced Swiss chard leaves, and stems (about 1 bunch)
  • 3 cups (750 mL) cold cooked quinoa, (about 1 cup uncooked)
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper

Pickled Radish Salad:

  • 2 tbsp (30 mL) unseasoned rice vinegar
  • 1 tsp (5 mL) granulated sugar
  • 1 pinch salt
  • 1 cup (250 mL) julienned carrot
  • 1 cup (250 mL) julienned daikon radish

Preparation

Trim dry ends off lemongrass and discard tough outer leaves; slice lemongrass. In blender, pur?e lemongrass, green onions, garlic, 1/4 cup water, brown sugar, fish sauce and vinegar to form thin paste.

Trim any fat or silverskin off pork; place pork in shallow dish. Pour lemongrass mixture over top, turning to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Pickled Radish Salad: Meanwhile, in bowl, whisk together vinegar, sugar and salt; stir in carrot and daikon. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium-high heat; brown pork all over, about 8 minutes. Transfer to foil-lined baking sheet; bake in 375 F (190 C) oven until just a hint of pink remains inside or instant-read thermometer inserted into thickest part reads 160 F (71 C), about 35 minutes.

Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing.

Stir-Fried Quinoa: Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; cook garlic, ginger and coriander until fragrant, about 1 minute. Add Swiss chard; cook until wilted, about 2 minutes.

Add quinoa, salt and pepper; cook, stirring occasionally, until heated through, about 5 minutes.

Serve quinoa topped with pork and radish salad.

Source: Irene Fong and The Test Kitchen