Warm quinoa salad

This healthy quinoa salad is a healthy option which can be modified depending on your dietary requirements.


¾ cup tri-coloured quinoa

2 cups of water

1 tbsp balsamic vinegar

¼ butternut pumpkin

1 red onion

2 cloves of garlic

2 cups of rocket

4 chicken tenderloins (~250g)

2 tbsp fresh chives

½ fresh lemon

Extra Virgin Olive Oil

¼ cup walnuts

1 tbsp Feta

½ avocado

Prep time

15-25 mins

Cooking time

35-45 mins


This recipe serves up to 2


  1. Chop red onion and pumpkin into bite sized pieces (~2cmx2cm) and dice garlic. Add to a lined oven tray and cook in oven for ~20 minutes or until golden brown and pumpkin is soft.
  2. In a medium sized saucepan, cook quinoa in water for ~10 minutes on medium heat. Once cooked – drizzle balsamic vinegar over quinoa and mix through.
  3. In a hot pan, add a drizzle of olive oil and a pinch of salt and pepper. Add in chicken tenderloins and cook on each side until golden and cooked through. Whilst chicken is cooking, add in diced chives to lightly cook.
  4. Plate up with warm quinoa, rocket, roasted vegetables, grilled chicken.

Finish off plate with avocado, walnuts, and feta