Recipe – Chicken and quinoa salad

My friend sent me this recipe a few weeks ago and it’s been my favourite “go-to” ever since – so easy, healthy and delicious. I believe it’s originally from Eat Yourself Sexy Australia.

This salad will last for days – so I usually cook it up, eat some and then divide the rest up for lunches. Because quinoa is so filling, you don’t need a huge serving either.


  • 1 cup cooked quinoa (don’t know how to cook quinoa? – this is handy)
  • ½ cup chopped parsley
  • Zest of 1 lemon
  • ½ avocado
  • ½ pomegranate, seeded (I’ve used freeze dried seeds too, but they should be put on just before served, for crunch!)
  • Mixed leaves – rocket and spinach are my favourites
  • 2 chicken thighs, marinated in a spice or spice mix of your choice for 1 hour


  • 1 teaspoon seeded mustard
  • Juice of 1 lemon
  • 50ml of extra virgin olive oil
  • salt
  • pepper


  1. Combine in a large stainless steel bowl the cooked quiona, parsley, lemon zest, avocado, pomegranate and mixed leaves.
  2. Grill the chicken thighs until cooked through.
  3. Combine dressing ingredients in an air tight glass jar and shake thoroughly.
  4. Pour over salad, mix well and serve topped with sliced chicken.

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