Crunchy Quinoa, Chicken & Bean Salad

Name: Crunchy Quinoa, Chicken & Bean Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Boneless Skinless Chicken Thigh; Garlic Clove; Lemon; Dried Oregano; Olive Oil; Salt; Black Pepper; Cooked Quinoa; Cavolo Nero; Spring Onion; Drained Cooked Cannellini Beans; Spring Onion; Garlic Clove; Pickled Jalapeño; Pickled Jalapeño Brine; Greek Yoghurt; Fresh Parsley; Olive Oil

4.5

Notes

35 mins cook

This healthy salad recipe is packed with fibre and protein. The crunchy quinoa adds a nice pop of texture.

Finn Tonry

Heat the oven to 200°C. Put the chicken thighs into a bowl. Finely grate the garlic over the chicken and squeeze in the lemon juice. Add the oregano, drizzle with olive oil and generously season. Mix and set aside.

Tip the quinoa onto a baking tray, drizzle with olive oil and season. Toss together and bake for 15-20 mins. The quinoa will crisp-up as it cools.

Meanwhile, strip the stems off the cavolo nero, tear the leaves into bite-sized chunks and transfer to a bowl. Season with salt and scrunch together until the cavolo nero wilts. Thinly slice the spring onions, drain the cannellini beans and toss both through the cavolo nero.

Add all the dressing ingredients to a blender and blend until smooth. Taste and season.

Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken on both sides (10-15 mins in total) until golden brown and cooked through.

Toss three-quarters of the crispy quinoa through the bean mixture with 2 tbsp of the dressing. Slice the chicken.

Share the salad between meal-prep containers, top with the chicken and drizzle over some more dressing. Sprinkle with the remaining crispy quinoa and parsley leaves. It will keep in the fridge for 3 days.

In Partnership With Aldi

Serves

FOR THE CHICKEN

Boneless Skinless Chicken Thigh

Garlic Clove

Lemon

Dried Oregano

Olive Oil

Salt

Black Pepper

FOR THE SALAD

Cooked Quinoa

Cavolo Nero

Spring Onion

Drained Cooked Cannellini Beans

FOR THE DRESSING

Spring Onion

Garlic Clove

Pickled Jalapeño

Pickled Jalapeño Brine

Greek Yoghurt

Fresh Parsley

Olive Oil

In Partnership With Aldi

Serves

FOR THE CHICKEN

Boneless Skinless Chicken Thigh

Garlic Clove

Lemon

Dried Oregano

Olive Oil

Salt

Black Pepper

FOR THE SALAD

Cooked Quinoa

Cavolo Nero

Spring Onion

Drained Cooked Cannellini Beans

FOR THE DRESSING

Spring Onion

Garlic Clove

Pickled Jalapeño

Pickled Jalapeño Brine

Greek Yoghurt

Fresh Parsley

Olive Oil

In Partnership With Aldi

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Notes

(24)

2 months ago

utterly delicious 10/10

3 months ago

loved this recipe! at first I was apprehensive about the jalapeño and spring onion dressing but when I tasted it… delicious!

Daphna S.

15 days ago

absolutely delicious, however bear in mind that if you take this to work you will be stuck for the rest of the day with THE STRONGEST garlic smell/taste in your mouth!!!

Tejal P.

17 days ago

I LOVED the dressing. I was short on time so swapped the quinoa for a packet of 5 grains and it worked just as well

Maciej W.

18 days ago

what about all the calories from all those olive oil drizzles ??? a bit confused is this counted into a recipe or not @mob

Opal W.

20 days ago

good recipe! keeps fresh for a few days. make sure to cook your quinoa before starting to reduce time as I only realised when it said to roast it.

Ayannah K.

a month ago

really delicious

Aleksandra Z.

a month ago

this was delicious!such a great recipe.i even adapted a portion of it for my toddler, by thinning out the dressing with more yoghurt and some lemon.

Charles J.

2 months ago

I find this is a bit bland and not worth the time for the outcome as a lunchbox meal. Cooking then roasting the grains etc not difficult but the time is not worth the result for this one. That being said with a different dressing the grain salad could be good.

Joe H.

2 months ago

don’t be me and blend the salad mixture instead of the dressing

2 months ago

Spicy but really tasty. I used a jar of jalapeños so about 90g. You really don’t need any more. Better the next day. I added some pomegranate seeds too for a touch of sweetness.

Flo H.

2 months ago

Ross N.

2 months ago

did not like the taste of the dressing at all - was so tangy/sharp in taste. feel like there isn’t anything to salvage this dish with regards to taste, also thought it ended up being quite dry. had to add soy sauce/sesame oil which was only way to make it nicer. wouldn’t make it again sadly.

Mob

2 months ago

Admin

Hey Ross! Thanks for giving this one a go, sorry it didn't hit the spot. Pickle brine is pretty vinegar-y and sharp, so if you're after a less sharp dressing you could always reduce the amount of brine and increase the oil or yoghurt :)

Geraldine W.

2 months ago

I also used kale instead of cavolo nero and it worked fine. probably wouldn't go the effort of crisping my quinoa next time, but it was delicious! The dressing is so tasty and the leftover is going on everything.

Bridget C.

2 months ago

Quite an unclear recipe, the spring onions are listed as a dressing ingredient so are included when it says to blend them all up. But then it says to slice them and add separately. Also it says put the parsley into the dressing, but then later says some parsley should have been kept aside.

Emily T.

2 months ago

used kale instead of cavolo nero, recipe still worked perfectly

Sam B.

3 months ago

I used 75 g of jalepeños and still found it spicy, I would use less next time. It turned out quite delicious. I used collard greens instead of cavolo nero

Alexis K.

3 months ago

yum! I was also apprehensive about the amount of jalepenos, but it’s perfect! so yum!

Ad B.

3 months ago

kavolo Nero is disgusting, swap it for regular kale

Josefine A.

3 months ago

omg loved it! at first the sauce didn’t come out as creamy as on photos here but I added half an avocado in the blender and it turned out SO GOOD! both me and my partner loved it!

Emma D.

3 months ago

Loved this! Ate an an evening meal. Swapped cavolo nero for kale and added green beans and roast broccoli. Kept the rest the same and it was delicious!!

Hannah S.

2 months ago

this sounds delicious, the roasted broccoli is such a shout

Maria M.

3 months ago

The dressing is spicy but delicious, added in some coriander which goes well with the jalapeño!

Nicky S.

3 months ago

awful. raw cavalo was terrible

Ollie S.

4 months ago

(edited)

Admin

fine!💕

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Crunchy Quinoa, Chicken & Bean Salad

Finn Tonry

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In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

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Hear from our customers

Crunchy Quinoa, Chicken & Bean Salad

Finn Tonry

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

Did you like this recipe?

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Notes (24)

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Notes

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