Name: Moroccan Chicken Quinoa Salad
Prep time: 10 min
Yield: 4
Ingredients: 100g shredded chicken breast; 370g cooked quinoa (2 serves); 200g canned chickpeas; 50g baby spinach; 50g cherry tomatoes, halved; 1/4 tsp ground coriander - for the dressing; 1/4 tsp ground cumin - for the dressing; 1/4 tsp sweet paprika - for the dressing; 1/8 tsp turmeric - for the dressing; 1/8 tsp garlic powder - for the dressing; 1 tsp extra virgin olive oil - for the dressing; 1 tbsp water - for the dressing; 1/2 lemon, juiced - for the dressing; Salt, to taste - for the dressing; Pepper, to taste - for the dressing

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

Prep Time 10 mins

Cooking Time -

Instructions

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.

Ingredients

Dressing

Instructions

Notes