Chicken & Quinoa Salad Bowl

a.k.a whatever's left over in the fridge + chicken! Salad is a great base for an easy dinner; it gives you flexibility to add any sort of carb you like (rice, quinoa, cous cous, roast potato, bread) and a protein of your choice (chicken, beef, lamb, turkey, tofu). Serves approx. 6 people


  • 200 grams lettuce of your choice (I used Cos lettuce)
  • 200 grams cherry tomatoes
  • ½ red onion
  • 50 grams of reduced fat feta
  • 1 medium head of cauliflower
  • 3 boiled eggs
  • ½ cup dry quinoa
  • 1 cup of vegetable stock
  • ½ lemon (juice)
  • ¼ cup of parsley
  • 3-4 chicken breast
  • 1 tbsp. garlic infused olive oil
  • 2 tbsp. balsamic vinegar
  • ½ lemon (juice)
  • 1 tsp. vegetable stock


Chicken and Quinoa:
  • Place garlic infused olive oil in pan, cut chicken into desired sized pieces and add into pan.
  • Once chicken is cooked add the balsamic vinegar, lemon juice and vegetable stock and allow to simmer (if chicken is looking a bit dry, add extra balsamic and lemon juice)
  • Whilst chicken is continuing to cook, place your dry quinoa into another saucepan and add the vegetable stock, lemon juice and parsley.
  • Cook the quinoa until soft and all liquid is absorbed.
  • Boil 3 eggs on the stove, and roast cauliflower either in a pan or in the oven
  • Tear lettuce, cut grape tomatoes in half, red onion into rings and feta into cubes and place on plate
  • Add your chicken, quinoa, egg and cauliflower onto the plate and enjoy!
  • Add a dash of extra lemon juice or balsamic vinegar as a dressing if you desire.