Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Portuguese Piri Chicken Quinoa Salad

Wednesday, September 11, 2019
Total time
30 minutes
Preparation time
15 minutes
or1 red chili, deseeded roughly chopped(45 g)
or100 grams of chargrilled capsicum, 1/2 roughly chopped, 1/2 thinly chopped
or2 cloves of garlic, raw (6 g)
or1 tsp of , paprika (2 g)
or1/2 tsp, leaves of oregano, dried (1 g)
or2 tbsp of lemon juice, raw
or300 grams of chicken breast
or1/4 cup of quinoa, (43 g)
or100 grams of baby spinach, raw
or1 lebanese cucumber, halved lengthways & sliced
Place chilli, chopped capsicum, garlic, paprika, oregano and lemon juice into a food processor and process until smooth. Pour over chicken and toss to coat. Cover and marinate in fridge until required.
Rinse quinoa in a fine sieve under cold running water. Cook in a medium saucepan of boiling water for 12 minutes or until just tender. Drain. Rinse under cold running water and drain well.
Meanwhile, preheat grill to high and cover a baking tray with foil. Arrange chicken onto tray and grill for 5 minutes, turning once, or until chicken is cooked through.
Toss spinach, cucumber, quinoa and sliced capsicum in a bowl. Divide between serving dishes and top with chicken to serve.
NOTE: We used red quinoa here, but you can use white or black - whatever is available. Red and black quinoa may take a minute or so longer to cook than white.
Nutritional information
Per 100 gPer portion (469 g)% DRI
Energy70 kcal328 kcal16 %
Fat1 g6 g9 %
Fatty acids, total saturated0 g1 g6 %
Cholesterol23 mg110 mg37 %
Sodium25 mg117 mg5 %
Carbohydrate6 g29 g10 %
Sugars1 g7 gremove
Fiber1 g5 g22 %
Protein9 g41 gremove