Roasted Chicken & Vegetable Quinoa Salad

My after Christmas #10daydetox goes on with a quinoa, chicken, herbs and vegetables salad! Very easy and fast to make, ideal for lunch break at work!



  • 3 cloves garlic, minced
  • 1 teaspoon salt, divided
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground pepper, divided
  • 10 tomato cherries, quartered
  • 10 black olives pitted and diced
  • 1 medium onion, cut into 3/4-inch wedges
  • A few parsley leaves (depending to taste)
  • 1 1/2 cups water
  • 1 cup quinoa
  • 1 chicken fillet
  • 3 tablespoons red-wine vinegar


  • Preheat oven to 180C.
  • Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef’s knife or a fork.
  • Transfer to a large bowl and whisk in oil and 1/4 teaspoon pepper.
  • Combine tomatoes, olives and onion in a medium bowl.
  • Drizzle with 2 tablespoons of the oil mixture and toss well to coat.
  • Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil.
  • Cover, reduce heat to maintain a simmer and cook for 10 minutes.
  • Remove from heat and let stand, covered, for 5 minutes.
  • Combine chicken, 2 teaspoons of the oil mixture and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.
  • Roast the chicken until it gets a nice golden color.
  • Whisk vinegar into the remaining oil mixture. Add the quinoa and toss with the dressing.
  • Serve the salad topped with the vegetables and roasted chicken.

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