Quinoa Salad with Chicken

18 Reviews
94% would make this recipe again

Preparation : 15 min Cooking : 15 min Standing : 30 min
550 calories/serving


1 2/3 cup quinoa 280 g
3 cups water 750 mL
1/4 cup extra virgin olive oil 65 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tsp curry powder 6 g
1 3/4 tsp gingerroot, grated 8 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 green peppers, diced 80 g
2 stalks celery, diced 140 g
2 green onions/scallions, finely chopped
1 chicken breasts, bone-in 600 g
2 tsp olive oil 10 mL
10 cups baby spinach 160 g
2 tbsp Classic Vinaigrette 30 mL

Before you start

The chicken may be cooked either using an outdoor grill or in an oven under the broiler.


  1. Cook the quinoa in the water.
  2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, curry powder and grated ginger. Season with salt and pepper. Put the quinoa in a salad bowl, then pour the vinaigrette over it. Stir in the bell pepper, celery, and green onion. Mix well then let stand in the refrigerator at least a half hour up to overnight.
  3. About 15 min before serving, take the salad out of the refrigerator. Preheat the outdoor grill to medium-high heat or preheat the broiler.
  4. Pat the chicken dry, then brush it with the olive oil and season with salt and pepper. Grill or broil the chicken until cooked through and golden-coloured, about 15 min, turning it once. Transfer the chicken to a cutting board and cover it loosely with foil.
  5. In a bowl, combine the baby spinach with the Classic Vinaigrette, then add it to the quinoa salad. Cut the chicken crosswise into thin slices, then add them to the salad. Toss well, adjust the seasoning, then serve.

Nutrition Facts Table

per 1 serving (410 g)


% Daily Value




27 g

42 %

Saturated 3.8 g
+ Trans 0 g

19 %


70 mg


110 mg

5 %


42 g

14 %


6 g

23 %


1 g

Net Carbs

36 g


36 g

Vitamin A

62 %

Vitamin C

44 %


9 %


54 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of  :
Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C
Source of  :
Calcium, Vitamin B12
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables ½
Meat and Alternatives 3 ½
Fats 4 ½

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18 Reviews (17 with rating only) 94% would make this recipe again
october 20, 2021 | I would make this recipe again

very good for you

Useful 0

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october 20, 2021 | I would make this recipe again

very good for you

Useful 0

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