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Quinoa, chicken and mint salad

This fresh and vibrant Mediterranean quinoa, chicken and mint salad is low in calories but high in protein. Try this speedy recipe for a midweek dinner.

Serves 4

Prep Time 10 mins

Cooking Time 15 mins

Ingredients

  • 175g quinoa, rinsed
  • 2 garlic cloves, crushed
  • 100g reduced-fat feta, crumbled
  • 400g tin chickpeas in water, drained
  • 225g cooked skinless chicken breast, shredded
  • ½ x 25g bunch fresh mint, roughly chopped, plus extra sprigs to garnish
  • 1 cucumber, roughly chopped
  • 2 carrots, grated
  • Zest and juice 1 lemon
  • 70g rocket

Method

  1. Put the quinoa, garlic and 500ml boiling water in a large saucepan, then cover with a lid and cook for 12–15 min until all the water has been absorbed and the quinoa is light and fluffy. Set aside for 5 min to cool.
  2. Meanwhile, combine the remaining ingredients in a large bowl. Add the cooled quinoa and mix well.
  3. Divide the salad among 4 bowls and garnish with the extra mint.

Nutrition per serving

Read more on how we calculate nutrition.
368kcal 34.6g 9g 3.4g 9.4g 7.9g 1.3g 234mg 39.7g 5.6mg

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