Preview
Moroccan Chicken Quinoa Salad
10 min
Prep Time0 min
Cook Time10 min
Total Time
Ingredients (4 servings)
MetricImperial
100g shredded chicken breast
370g cooked quinoa
200g canned chickpeas
50g baby spinach
50g cherry tomatoes, halved
Dressing
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp sweet paprika
1/8 tsp turmeric
1/8 tsp garlic powder
1 tsp extra virgin olive oil
1 tbsp water
1/2 lemon, juiced
-Salt, to taste
-Pepper, to taste
- Make dressing by whisking together all the dressing ingredients in a small bowl until combined.
- Wilt baby spinach by placing it in a microwave-safe container and microwaving on high for 1-2 minutes.
- In a large mixing bowl, add shredded chicken, quinoa, chickpeas, wilted spinach and cherry tomatoes. Drizzle dressing all over and toss to combine. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- You can follow this recipe to make the shredded chicken. Just be sure to omit the oregano.
- Feel free to omit chicken or substitute with any other proteins you like.
Enlarged Image
Enlarged Image
Enlarged Image