Jamie Oliver’s Quinoa and chicken salad

Quinoa salad

  • 1 mug (300g) of quinoa
  • 1 fresh red chilli
  • 100g baby spinach
  • 4 spring onions
  • 1 bunch fresh coriander
  • 1 bunch fresh mint
  • 1 ripe large mango
  • 2 limes
  • 2 tbsp extra virgin olive oil
  • 1 ripe avocado
  • 50g feta cheese
  • 1 punnet cress


  • 2 x 200g skinless chicken breasts
  • 1 heaped tsp ground allspice
  • 1 heaped tsp smoked paprika
  • Olive oil
  • 2 mixed colour capsicum

To serve

  • 4 tbsp fat-free natural yoghurt

To start:

  1. Put the quinoa into the pan and generously cover with boiling water and the lid.
  2. Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
  3. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, allspice and paprika. Fold over the paper and bash/flatten the chicken into 1.5cm thick with a rolling pin.
  4. Put chicken into frying pan with 1 tbsp of olive oil, turning after 3-4 minutes until blackened and cooked through.
  5. Deseed the peppers and cut each one into 8 strips and add into the frying pan, toss regularly.
  6. Peel and cut mango chunks.
  7. Drain quinoa and rinse under a cold tap, then drain well again and tip on serving board or platter.
  8. Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
  9. Sprinkle the mango chunks and cooked peppers over the over the quinoa.
  10. Halve and destone the avocado, use a teaspoon to scoop curls of it over the salad.
  11. Slice up the chicken, toss sliced in any juices and add to salad.
  12. Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress. Serve with yoghurt.

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