Chicken Quinoa Salad
This chicken quinoa salad is inspired by one of my favourite places – Byron Bay. It is packed full of amazing ingredients and is gluten free and dairy free, plus you can simply omit the chicken to make it vegan.
Byron Bay is one of my favourite places to visit. I love everything about the place – the scenery, the culture and especially the food.
There are so many amazing places to eat at but there are so many great little supermarkets where you can pick up the best quality wholefoods and fresh ingredients.
One of my favourite places to dine at is the Byron Fresh Cafe. The food there is amazing. One of my favourite meals to get is their “Fresh Salad”, which I have recreated.
RECIPE FEATURES
Gluten & Dairy Free – is suitable for people with intolerances and allergies
Can be Vegan – simply omit the chicken to make vegan/vegetarian friendly
Healthy wholefood ingredients – which are easy to find at any supermarket, health food shop, market or online store.
INGREDIENTS YOU NEED
- Baby spinach
- Fresh pumpkin
- Fresh beetroot
- Broccolini
- Quinoa
- Chicken tenderloins (omit for vegan/vegetarian)
- Coconut oil
- Balsamic vinegar (coconut or organic)
- Maple syrup/rice malt syrup/honey
- Dijon mustard
Looking for other salad recipes? Try these:
BEETROOT & CARROT SALAD WITH MOROCCAN DRESSING
PUMPKIN, BEETROOT & AVOCADO SALAD
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Healthy Chicken, Quinoa & Vegetable Salad
Ingredients
- 4 cups baby spinach
- 2 cups pumpkin fresh, peeled, de-seeded and sliced into small pieces approximately 3cm
- 2 cups beetroot fresh, peeled and sliced into small pieces approximately 3cm
- 2 cups broccolini sliced into bite size pieces
- 1/2 cup quinoa
- 1.1 lbs chicken tenderloins
- 1 tablespoon Coconut oil for cooking
Dressing
- 1/4 cup balsamic vinegar or coconut vinegar 'balsamic' style
- 2 teaspoons honey or rice malt syrup or maple syrup
- 1/2 teaspoon dijon mustard
- Pinch sea salt and black pepper
Instructions
- Pre-heat oven at 200 C | 390 F.
- Place pumpkin and beetroot on a baking tray lined with baking paper, cover with 1 tablespoon coconut oil and bake for 30-35 minutes until tender. Remove from the oven and let cool for a few minutes.
- Meanwhile, Cook quinoa as per packet directions, once cooked, set aside to cool.
- Once the quinoa is cooking, pre-heat fry pan on medium high heat, add 1 teaspoon of coconut oil and cook chicken until golden brown. Then steam or boil the broccolini for 4-5 minutes until slightly tender.
- Add the dressing ingredients to a small bowl, whisking well to combine.
- When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.