Quinoa Salad with Blackened Chicken
Prep time
Cook time
Total time
Inspired by Jamie Oliver's 15 minutes meal
Recipe type: salad
Cuisine: american
Serves: 4
  • Quinoa Salad:
  • 1 cup of quinoa
  • 1 red chilli
  • 100g baby spinach
  • 3 spring onions
  • 1 bunch of coriander
  • 1 bunch of mint
  • 1 ripe mango
  • 1 lime
  • 2 tablespoon olive oil
  • 1 ripe avocado
  • 30g feta cheese
  • 1 punnet of cress
  • natural yoghurt
  • Blackened Chicken:
  • 500g skinless chicken breast
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika
  • olive oil
  • 2 red and yellow peppers
  1. Cook quinoa in boiling water
  2. Put chilli, spinach, spring onions, coriander, mint leaves into food processor and finely chop.
  3. Season chicken with salt, peper, allspice and smoked paprika, smash until 1.5cm thick (to reduce cooking time).
  4. Pan fry chicken with a little bit of olive oil.
  5. When chicken is half cooked, deseed peppers, tear off to bite sizes and add to pan.
  6. Peel and cut mango into chunks.
  7. Drain quinoa and rinse under tap water, drain well and mix with spinach mixture. Squeeze lime juice and drizzle olive oil, mix and season to taste.
  8. Sprinkle mango and peppers over the quinoa. Scoop and add avocado.
  9. Slice chicken and add to salad.
  10. Crumble feta cheese and snip over the cress.
  11. Serve together with yoghurt.
Recipe by Gourmet Conviction at https://gourmetconviction.com/quinoa-salad-blackened-chicken/