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Moroccan Chicken Quinoa Salad

yield: 4 servingsprep time: 10 minscook time: 0 mins
Dairy Free
Gluten Free


Inspired by Moroccan flavors, this wholesome salad is filled with quinoa, juicy shredded chicken, chickpeas, wilted baby spinach and cherry tomatoes, tossed in a spiced lemon vinaigrette. It’s the perfect light and refreshing meal for warmer days!


  • 100g shredded chicken breast
  • 370g cooked quinoa
  • 200g canned chickpeas
  • 50g baby spinach
  • 50g cherry tomatoes, halved


  • 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


  1. Make dressing by whisking together all the dressing ingredients in a small bowl until combined.
  2. Wilt baby spinach by placing it in a microwave-safe container and microwaving on high for 1-2 minutes.
  3. 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.


  • 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.

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