Chicken and Quinoa Salad Bowl
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- salt and pepper to taste
- pinch of salt and pepper
- 1/2 tsp lemon juice
- 1/4 tsp dried oregano
- juice of 2 lemons
- 10 cherry tomatoes sliced in half
- 200 g (1 cup + 1 tbsp) quinoa (i used three-colour quino but regular is fine)
- 1 vegetable stock cube crumbled (or 1 heaped tsp of bouillon powder for gluten free)
- 70 g (2.5oz) baby spinach
- 1 ripe avocado peeled and de-stoned and roughly chopped
- 1/2 clove garlic peeled and minced
- 70 g (2.5 oz) salad leaves
- two cooked chicken breasts (i like to use the meat cut into slices
- 1/4 red onion peeled and sliced
- 100 g (3.5 oz) feta crumbled
- small bunch fresh parsley chopped
- lemon vinaigrette:
- 100 ml (1/2 cup) extra-virgin olive oil
- Carbohydrate 3.57287597216556 g
- Cholesterol 0.156 mg
- Fat 0.175221666653 g
- Fiber 0.165094445681575 g
- Protein 0.330243055542177 g
- Saturated Fat 0.04341266666312 g
- Serving Size 1 1 -4 (181g)
- Sodium 37.6942604166501 mg
- Sugar 3.40778152648399 g
- Trans Fat 0.00869233333108003 g
- Calories 13 calories
A Simple Yet Satisfying Chicken and Quinoa Salad Bowl
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of homework, after-school activities, and the general chaos of family life. That's why I've become a huge fan of quick, easy, and nutritious recipes that don't compromise on flavor. This Chicken and Quinoa Salad Bowl is one of my go-to meals – it's packed with protein, fiber, and healthy fats, and it takes less than 30 minutes to prepare. The best part? It's incredibly versatile; you can easily adapt it to your taste and what you have on hand.
The foundation of this salad is quinoa, a complete protein and a fantastic source of fiber. It cooks quickly and absorbs the flavors of the other ingredients beautifully. I usually use pre-cooked chicken to save even more time, but you can easily roast or grill your own. The creamy avocado adds a rich texture and a healthy dose of monounsaturated fats, while the vibrant cherry tomatoes and crisp red onion provide a delightful burst of freshness. The crumbled feta cheese adds a salty, tangy counterpoint to the other flavors, and the fresh parsley adds a final touch of brightness.
Why I love this recipe:
- Speed and Convenience: This recipe is perfect for busy weeknights. It comes together in under 30 minutes, making it an ideal choice for those short on time.
- Nutritional Powerhouse: The combination of quinoa, chicken, avocado, and vegetables makes this a nutritionally balanced meal, providing protein, fiber, healthy fats, and essential vitamins and minerals.
- Customization Options: Feel free to experiment with different vegetables, herbs, and cheeses. Add roasted sweet potatoes, chickpeas, or different types of greens to make it your own.
- Make-Ahead Potential: The quinoa and chicken can be cooked ahead of time, making assembly even faster. Simply store them separately in the refrigerator and combine them just before serving.
- Delicious and Satisfying: This salad bowl is incredibly flavorful and satisfying. The combination of textures and tastes is simply irresistible.
Tips and Variations:
- Protein Swap: Instead of chicken, try grilled shrimp, tofu, or chickpeas for a vegetarian option.
- Veggie Boost: Add other vegetables like bell peppers, cucumber, or shredded carrots for extra nutrients and crunch.
- Dressing Variations: Experiment with different dressings. A lemon-tahini dressing or a simple balsamic vinaigrette would also be delicious.
- Spice It Up: Add a pinch of red pepper flakes to the vinaigrette for a little heat.
- Make it a Meal Prep Staple: Prepare large batches of cooked quinoa and chicken on the weekend and use them throughout the week to create quick and easy lunches or dinners.
This Chicken and Quinoa Salad Bowl is more than just a recipe; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With its simple ingredients, quick preparation time, and delightful flavors, this dish has become a staple in my household, and I hope it becomes a favorite in yours too. It's the perfect meal for busy weeknights, potlucks, or a light and healthy lunch. Enjoy!
Ingredients you'll need:
- Quinoa
- Chicken Breast
- Avocado
- Cherry Tomatoes
- Red Onion
- Feta Cheese
- Baby Spinach
- Salad Leaves
- Fresh Parsley
- Olive Oil
- Lemon Juice
- Garlic
- Salt and Pepper
Remember to adjust the quantities according to your preferences and the number of servings you need. Happy cooking!
Step-by-step
- Place the quinoa in a pan with the stock cube and water.
- Cook as per pack instructions (usually this is 600ml of water for 200g quinoa, then boil and simmer for 20 mins).
- Place the baby spinach in the pan on top of the quinoa and place a lid on for the last minute to wilt the spinach.
- Remove the lid and leave to cool.
- Make the vinaigrette by whisking all of the vinaigrette ingredients together.
- Place the chopped avocado in a bowl with the lemon juice, garlic salt and pepper.
- Mash together roughly with a fork (I like to leave a mine quite lumpy and rustic looking).
- Place the cooked quinoa in a large serving bowl.
- Top with the salad leaves, sliced chicken, wilted spinach, mashed avocado, red onion slices, cherry tomatoes and crumbled feta.
- Sprinkle with parsley before serving with the vinaigrette.
