Chicken quinoa and buds salad

Chicken, quinoa and buds salad. Healthy recipe

Today we are going with another salad proposal that can also be taken warm and is great to take away. This chicken, quinoa and bud salad combines colors, textures and nutrients in a complete and healthy dish that does not require much complication in the kitchen.
We could take advantage of chicken and quinoa leftovers from other dishes, but in this case I wanted to claim that it is worth spending time cooking them from scratch to prepare a tasty and nutritious lunch or dinner. If you want the breasts to be juicier, apply the same technique as in this recipe.
 for 4 people
3 chicken breasts,
 1 chilli or red chili, 
1 clove of garlic, 
1 lemon or lime, 
1 / teaspoon of Worcestershire sauce, 
1 tablespoon of mustard, 
1/2 teaspoon of sherry or rice vinegar, 
1 teaspoon of concentrate tomato (or tomato sauce, or crushed tomato), 
3 lettuce hearts, 
1 yellow pepper, 
1 small red pepper, 
sweet or spicy, 
about 200 g of quinoa, 
cherry tomatoes or to taste, 
black pepper, salt, fresh chives, 
extra virgin olive oil.

How to make the chicken, quinoa and bud salad

  1. Dry the chicken with kitchen paper and remove any remaining fat.
  2. Crush or crush the peeled garlic clove with the chili or minced chili without the seeds, a good squirt of lemon or lime juice, Worcestershire sauce, mustard, vinegar, tomato and a little olive oil. 
  3. Season the chicken and smear with this mixture.
  4. Wash the buds well and cut into julienne strips. 
  5. Wash the peppers and tomatoes, mincing the first, cutting the second, into quarters or slices.
  6.  Wash the quinoa until the water is no longer cloudy, toast a little in a saucepan or frying pan and then cook with plenty of water, following the instructions on the package. 
  7. Drain when done and let cool.
  8. Cook the chicken on the grill or on a grill until it is well cooked on the inside and with a nice golden-toast on the outside, about 8- minutes per side. Remove to a kitchen board and allow to cool. Cut into slices with a good knife when it can be handled.
  9. Assemble the dishes distributing all the ingredients. 
  10. Season with salt and pepper, add chopped chives and a little extra virgin olive oil. 
  11. Also add a little lemon or lime zest, if we like.

Processing time | 40 minutes
Difficulty | Easy


The chicken, quinoa and bud salad is already a very complete dish that needs nothing more, if anything, fruit or yogurt for dessert. Depending on our needs, we can serve more or less abundant portions, filling the plate more with quinoa or vegetables. If it is made to go or in advance, it is best to dress it at the last moment.

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