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Chicken and Pesto Quinoa Salad
This vibrant quinoa, pesto and chicken salad with green vegetables makes a tasty light meal. It's also a great way to use up leftover roast chicken as well as leftover pesto!
Course
Main Course, Salad
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
646
kcal
Author
Corina Blum
Ingredients
200
g
dried quinoa
½
lemon
juiced
Pinch
Black pepper
2
tablespoon
extra virgin olive oil
4
Spring onions
sliced
100
g
sugar snap peas
sliced into about 3 pieces
½
cucumber
cut into sticks
16
tender spears of asparagus
sliced into pieces about 3cm long
150
g
basil pesto. Use this recipe or shop bought.
400
g
Cooked chicken
Metric
-
US Customary
Instructions
Cook the quinoa according to the pack instructions. It should take about 10 minutes. Leave to cool.
Mix the lemon juice, olive oil and black pepper into the quinoa. Then stir in the vegetables.
Stir in a couple of table spoons of pesto into the salad. Taste and add a bit more if necessary.
Serve the salad with some chicken on top and drizzled with some more pesto.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
646
kcal
|
Carbohydrates:
41
g
|
Protein:
35
g
|
Fat:
37
g
|
Saturated Fat:
7
g
|
Cholesterol:
79
mg
|
Sodium:
431
mg
|
Potassium:
755
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
1740
IU
|
Vitamin C:
23.5
mg
|
Calcium:
136
mg
|
Iron:
5.9
mg