Beetroot and Chicken Quinoa Salad

10 ingredients

30 minutes

395 kcal

This Beetroot and Chicken Quinoa Salad is a refreshing and nutritious lunch option. Tender chicken, earthy beets, fluffy quinoa, and vibrant spinach come together with creamy feta cheese, crunchy walnuts, and a zesty lemon dressing for a delightful combination of flavors and textures.

100g chicken

1 medium, cooked and diced beet

1/2 cup, cooked quinoa

1 cup, fresh spinach

50g, crumbled feta cheese

2 tbsp, chopped walnuts

1, juiced lemon

2 tbsp olive oil

to taste salt

to taste pepper


Season the chicken with salt and pepper. In a pan over medium heat, cook the chicken for about 5-7 minutes per side until cooked through. Let it rest for a few minutes, then slice into strips.

In a large bowl, combine the cooked quinoa, diced beets, fresh spinach, and crumbled feta cheese. Toss gently to mix.

Add the sliced chicken strips and chopped walnuts to the salad bowl. Mix gently to distribute evenly.

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.

Drizzle the lemon dressing over the salad and toss well to coat all ingredients.

6. Finishing the Dish and Serving

Garnish the salad with some extra feta cheese and a sprinkle of fresh herbs if desired. Serve the Beetroot and Chicken Quinoa Salad fresh and enjoy!

8. Final tip

For a vegetarian option, you can substitute the chicken with chickpeas or tofu. You can also customize the salad by adding other vegetables like cherry tomatoes or cucumbers for extra freshness.

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