Grilled Chicken with Quinoa Salad


I cup (200g) Quinoa   
1 bunch flat-leaf parsley leaves chopped.
2 tbs mint or coriander – chopped   
8 cherry tomatoes – quattered.
3 spring onions – thinly sliced.
2 cups of mixed roasted vegetables (eggplant, pumpkin, zucchini - you choose!)   
¼ cup extra virgin olive oil

2 tbs lemon juice.  

1 ½ tsp paprika
1 tsp ground cumin   
Pinch of cayenne
1 tsp caster sugar   
100g low-fat Greek yoghurt
1 tbs olive oil   
4 x 180g chicken breast fillets.

  1. Simmer Quinoa in 600mL water over medium heat for 10 minutes, drain well and cool.
  2. Add herbs, tomato,onion, and pre-roasted vegetables to the quinoa and combine.
  3. Combine olive oil, lemon juice, ½ tsp of the paprika, cumin, cayenne and sugar, season to taste.
  4. Place yoghurt in a bowl and drizzle over 2 tsp of the dressing.
  5. Toss the remaining dressing in the salad.
  6. Mix the remaining paprika with the oil, and brush over the chicken.
  7. Grill chicken for 7-8 minutes each side until cooked.
  8. Serve chicken with salad and yoghurt dressing.



      Serves 4