Chicken and Quinoa Salad Bowl Recipe

• 200 g (1 cup) Quinoa ((I used three-colour quinoa, but regular is fine)) ↔ Replace
• 1 vegetable stock cube (crumbled (or 1 heaped tsp of bouillon powder for gluten free)) ↔ Replace
• 70 g (2.5 oz) baby spinach ↔ Replace
• 1 ripe avocado (peeled and de-stoned and roughly chopped) ↔ Replace
• 1/2 tsp lemon juice ↔ Replace
• 1/2 clove garlic (peeled and minced) ↔ Replace
• pinch of salt and pepper ↔ Replace
• 70 g (2.5 oz) salad leaves ↔ Replace
• 2 cooked chicken breasts (I like to use the meat from a whole roasted chicken, cut into slices) ↔ Replace
• 1/4 red onion (peeled and sliced) ↔ Replace
• 10 cherry tomatoes (sliced in half) ↔ Replace
• 100 g (1 cup minus 1 tbsp) feta (crumbled) ↔ Replace
• small bunch fresh parsley (chopped) ↔ Replace
• juice of 2 lemons ↔ Replace
• 100 ml (1/2 cup minus 2 tsp) extra-virgin olive oil ↔ Replace
• ¼ tsp dried oregano ↔ Replace
• salt and pepper to taste ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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