Chicken and Roasted Vegetable Quinoa (GF, WF)

I recently went to a conference where we were served the most delicious lunch. I’m always a bit dubious about lunches at these types of affairs, being wheat free means I get served all kinds of random thing. I now always travel with emergency oat cakes in my bag!

Anyway, this conference had amazing, nutritious, delicious food. The chicken and quinoa salad totally inspired me to get my quinoa out of the back of the cupboard and use it. I’m totally happy with the result, this is one delicious dinner and it would also make a perfect packed lunch.

Plus all my family enjoyed this. Major brownie points were earnt. YAY. 

Miss K “Is there any more and can I have your avocado”

Dietitian UK: Chicken and Vegetable Quinoa Salad

Chicken and Roasted Vegetable Quinoa (gluten free)
Serves 4
A nutritious, delicious quinoa salad, packed with antioxidants and supercharged with vegetables. It will tantalise your tastebuds and leave you feeling like you have eaten health on a plate!
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Cook Time
30 min
Cook Time
30 min
384 calories
44 g
32 g
15 g
21 g
2 g
483 g
74 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 384
Calories from Fat 132
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 32mg
Sodium 74mg
Total Carbohydrates 44g
Dietary Fiber 10g
Sugars 7g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup quinoa
  2. 2 cups of water
  3. 2 courgettes
  4. 2 carrots
  5. 1 pepper
  6. 1 tbsp olive oil
  7. 200g greens (kale, chard, spinach - I used beetroot leaves!)
  8. 1 avocado chopped
  9. 150g cooked shredded chicken breast
  10. Juice and zest of 1 lemon
  11. Thyme
  12. Oregano
  13. Black Pepper
  1. Preheat the oven to Gas Mark 5.
  2. Prepare the vegetables by peeling the carrots and then chopping carrots, courgettes and pepper into small chunks.
  3. Place into a baking tray and drizzle with olive oil. Place into the oven for 30 minutes, shaking or turning hafway through.
  4. Meanwhilst, cook the quinoa, place 1 cup of quinoa in a saucepan and cover with 2 cups of water. Bring to the boil and simmer for 10 minutes with the lid on. Switch off and leave the lid on so it steams for another 10 minutes.
  5. Chop the greens and shred the cooked chicken into bitesized pieces.
  6. Now mix everything together. Add the vegetables and chicken to the quinoa, along with the greens and avocado, Stir well to combine. Dress with the lemon juice and herbs and place the lid back on the saucepan.
  7. Leave it for 10 minutes to infuse and then serve either warm or cold.
Dietitian UK
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