Recipe Wednesday


Protein packed to make you feel fuller for longer…

Chicken and Quinoa Salad

220g (1 cup) quinoa, rinsed

2 x 200g chicken breast fillets, cuts into thin strips

2 tablespoon extra-virgin olive oil

1 garlic clove, crushed

small handful of flat leaf parsley, finely chopped

155g (1 cup) almonds, toasted, plus extra serve

130g (1 cup) dried cranberries, plus extra to serve

big handful of baby spinach

1 avocado, diced


Chimichurri dressing

30g (1 cup) chopped flat-leaf parsley

½ teaspoon chopped fresh oregano leaves ( or dried)

3 garlic cloves

1 teaspoon chilli flakes

4 tablespoon extra virgin olive oil

Juice of 1 lemon


  1. Bring 500ml (2 cups of water to the boil, add the quinoa and simmer for about 8-12 minutes untl it has tripled in size and started to sprout little tails. Then rinse and set aside to cool
  2. Put the chicken strip in a bowl, add your olive oil, garlic, and parsley, and toss to make sure the chicken is evenly coated.
  3. Heat a grill pan until hot, then cook the chicken strips for 3-4 minutes on each side until golden. Once ready set aside
  4. To assemble the salad, add the almonds, cranberries, baby spinach and avo to the colled quinoa in a serving dish, then give it a good mix. Add the grilled chicken and toss lightly then set aside
  5. To whip up the dressing, you can pop everything into a food processor and blitz for 20 seconds.




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