Quinoa, Chicken and Feta Salad


Serves 4
Difficulty Easy
Preparation 25 MINS
Cooking 30 MINS
This healthy salad makes a delicious mid week salad, and the lefovers are great for lunches too.


2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped mint
1/3 cup lemon juice
1 tablespoon olive oil
freshly ground black pepper, to taste
500g skinless chicken tenderloins or thigh fillets
200g quinoa, rinsed, drained
olive oil spray
1 bunch broccolini or asparagus, cut into 4cm lengths
250g reduced fat feta, crumbled
4 spring onions, thinly sliced
50g baby rocket leaves
1 pomegranate, seeds removed
Handy Tips
If preparing this salad ahead of time for a work lunch, omit the rocket and refrigerate. Toss through the rocket at the last minute, to prevent it from wilting.


  1. Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad.
  2. Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool.
  3. Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken.
  4. Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter.

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