Quinoa Salad With Seared Chicken


  • 180g quinoa

  • 4 chicken breast (boneless and skinless, cut into long and thin slices)
  • 1 small green pepper (cored, deseeded and finely diced)

  • 6 spring onions (timed and thinly sliced)

  • 125g frozen peas (just defrosted)

  • grated rind and juice of 1 lemon

  • 2 tbsp olive oil

  • 1 tbsp harissa paste

  • 1/4 cucumber (finely diced)

  • small bunch of mint (finely chopped)


  • 2 tbsp olive oil

  • 1 tbsp harissa paste

  • grated rind and juice of 1 lemon

  • little of salt


  1. Add the quinoa into a saucepan of boiling water and simmer for about 10 minutes until just tender. Drain in a fine sieve.

  2. Make the dressing by mixing the olive oil, harissa lemon rind & juice and a little of salt in a salad bowl. Stir in the hot quinoa and leave to cool. Then mix with the diced cucumber, green pepper, spring onions and frozen peas.

  3. Mix the lemon rind and juice, oil and harissa in a shallow bowl. Add in the chicken and toss well.

  4. Heat up a griddle pan. Cook the chicken in batches for 6 minutes, turning until browned on both sides and cook through.

  5. Stir the mint through the quinoa salad, then top with the warm chicken. Can be served in warm or cold.

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