Quinoa with Grilled Chicken

  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


750g Artisan Grains Quinoa
2 Litres of chicken broth
10 grilled chicken breasts

For the sauce:
300g sour cream
600g Beetroot dip or hummus
Black pepper
3 tablespoons of balsamic vinegar

To Garnish:
60 slices of beetroot
100 mini bell peppers
50 green asparagus tips cooked al dente
Beetroot Chips


Step 1

Mix the quinoa with the chicken broth and bring to a boil. Cover and leave for 10 minutes or until softened by boiling.

Step 2

Mix the sour cream with the beetroot dip or hummus. Add salt and pepper to taste.

Step 3

Add the quinoa to a plate, placing it on top of some beetroot sauce and adding a few drops of balsamic vinegar.

Step 4

Arrange the grilled chicken and add beetroot slices, asparagus tips and mini bell peppers.

Step 5

Garnish with rosemary leaves. The dish can be served hot or cold.

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