Quinoa Salad with Chicken and Walnut

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Ingredients (Serves 2)

  • 160 g Quinoa cooked according to packet instructions
  • 2 small- medium chicken breasts cut into quarters
  • 50 g walnuts lightly toasted
  • 2 large handfuls of watercress
  • 1 tbsp walnut oil
  • 1/2tsp sherry vinegar
  • 50 g feta cheese cubed or crumbled
  • 2 fresh figs quartered (optional)
  • Tablespoon alafalfa sprouts
  • Tablespoon pumpkin seeds


  • 1. Heat the oven to 180OC or heat grill on medium heat
  • 2. Cook quinoa according to packet instructions, once cooked set aside to cool in a large bowl.
  • 3. Slice the chicken breasts into quarters and drizzle with olive oil. Grill or cook in the oven through in the oven for 15-20 minutes. On a separate tray lightly toast the walnuts for approx. 3-5 minutes taking care not to burn. Once cooked remove and roughly chop. Set aside
  • 4. While the chicken is cooking slice the figs in to quarters
  • 5. Remove chicken from the oven and slice into strips
  • 6. Add the chicken, watercress, walnuts and figs to the quinoa and drizzle with 1/tsp sherry vinegar and 1 tbsp walnut oil. Season with salt and pepper. Gently toss the ingredients together then crumble the feta cheese on top sprinkle with pumpkin seeds and alafalfa sprouts
  • 7. Serve