Chicken Quinoa Salad

Quinoa is one of the great grains that I like to use in our dishes. You can always boil it a day earlier and use it throughout the week. This recipe has this fantastic mix of spices and herbs. The thyme and curry were such a beautiful mix together.


Serves 2

  • 4 pieces boneless chicken thighs about 4 oz each
  • 2 tbsp fresh chopped thyme
  • 1 tbsp curry powder
  • 1 tbsp olive oil
  • 1 cup chopped red and green bell pepper
  • 1/4 cup chopped red onions
  • 1 tsp himalayan salt
  • 2 cups fresh arugula
  • 1/4 cup apples peeled and chopped
  • 1/4 cup fresh parsley chopped
  • 1 lemon
  • 1 tbsp salt


  1. Cut the boneless chicken thighs into small pieces.
  2. Add the chopped thyme, curry, salt, bell peppers, red onions and 1 tbsp olive oil and mix well together.
  3. Let it sit in the fridge for at least an hour.
  4. Preheat the oven on 400f.
  5. Place the chicken on a baking sheet and bake for about 20 minutes, until the chicken is cooked through.
  6. In a serving plate add the arugula, grilled chicken, apples, and top with parsley.
  7. Add half lemon on each plate, olive oil and some salt.
  8. Serve and enjoy



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