Healthy Grilled Chicken and Quinoa Salad


Inspired by our latest Wellness expert, Alicia Pan – whose blog you can read here  – we're presenting this deliciously simple and healthy Grilled Chicken and Quinoa salad. 

The main ingredients are:

  • Quinoa
  • Rocket leaves + Baby spinach
  • Cherry Tomatoes
  • Cucumber
  • Red Onion
  • Grilled Chicken breast
  • Avocado
  • Salt+ Pepper+ Olive Oil + Lemon (flavour boosters)
  • Boiled egg (optional)
  • Walnuts
  • Pumpkin seeds 


For the perfect quinoa:

  1. Rinse the quinoa in a fine-mesh colander under cold running water for at least 30 seconds. 

  2. Place the rinsed quinoa in a saucepan of water. Bring the mixture to a boil over medium-high heat, then bring to a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). 

  3. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. 

For the chicken breast:

  1. Preheat grill to medium high heat. Place chicken on the grill for 7-8 minutes. Flip over and cook an additional 7-8 minutes or until no pink remains. Rest 3-5 minutes before slicing.

In the meantime:

  1. Prepare your veggies: Thinly slice red onion, halve the cherry tomatoes, slice cucumbers, slice the avocado, wash the leafy greens under running water.

  2. Once the quinoa is cooked, combine your veggies (not including the avocado) with the quinoa, and drizzle over some lemon juice, a bit of olive oil, and sprinkle with some salt to taste.

  3. Top the salad with your sliced chicken breast and sliced avocado. Add more lemon juice or salt if you wish at this point. 

  4. Finally, roughly chop your walnuts and generously sprinkle these and the pumpkin seeds over the top for an added crunch.

Et voila! Deliciously satisfying.