Healthy Chicken, Quinoa & Vegetable Salad

Healthy Chicken, Quinoa & Vegetable Salad

This healthy chicken, quinoa & vegetable salad is inspired by one of my favourite places - Byron Bay. It is packed full of amazing ingredients and is gluten and dairy free, plus you can simply omit the chicken to make it vegan.

5 from 2 votes

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Category: Salad

Cuisine: Western

Keyword: breakfast salad, chicken, quinoa

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 538kcal

Author: Vanessa Gengaroli

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

US Customary - Metric

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.

Notes

Omit the chicken if vegetarian or vegan and swap the honey for rice malt syrup or maple syrup

Nutrition