I only discovered quinoa recently and it became one of my favourite ingredients quite quickly. It’s not just a tasty add-on to your dishes but quinoa is full of fiber, protein and vitamins and so it fills you up faster preventing overeating. 

It was a huge problem of mine when I made a salad, it was never satisfying enough for my belly, so I started craving within 1 hour. And believe me, this time some junk food landed on my plate, not a second serving of salad. That is why I recommend using some kind of grains, nuts or seeds when creating a salad recipe. 

This dish will only take 15 minutes to prepare. Leave the chicken breast out for a vegetarian version. 

Serves 2 people.


100 g baby spinach leaves

1 avocado

1 spring onion

6 cherry tomatoes

80 g sweet corn

1 chicken breast fillet 

Feta cheese - to taste

40 g quinoa

2 tbsp olive oil


Prepare a pot of water to boil to cook the quinoa. 

Cut the chicken breast into strips and season with sea salt and black pepper. Fry the chicken in a pan for 4 minutes each side. Put the chicken aside to cool down a bit.

Pour the quinoa in the boiling water, reduce the heat and simmer for 15 minutes.

Chop the avocado, the spring onion, the cherry tomato, and the feta cheese into desired bite-sized shapes. Check the chicken’s temperature, if it’s cold enough to touch, dice up.

Build the salad. Start with the spinach in the bottom of the plate, then add the chopped veggies, the chicken and the sweet corn and add the feta crumbs and the cooked quinoa on the top.

Drizzle some olive oil on the top. 



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