This website uses cookies to ensure you get the best experience on our website.
To find out more about how we use cookies or to change your settings, please click here.

Back to peak

Nutrition during peak

SUPERCLEAN CHICKEN QUINOA SALAD

Quinoa provides slow-release energy but that’s not all. It’s a great source of protein, fibre and minerals – especially magnesium – and antioxidants.

Orecchiette with peas and spinach
30 min
344 KCAL
MED DIFFICULTY

Ingredients

Ingredients
  • 940g Quinoa
  • 285g Peas
  • 130g Cucumber
  • 95g Semi Dried Tomatoes
  • 40g Parsley
  • 20g Mint
  • 250g Tomato Sauce/ passata
  • 15g Soy Sauce
  • 95g Vinaigrette
  • 380g Chicken Thigh
  • sprinkle of Pomegranate
  • Lemon wedge to serve

METHOD

  1. Put 80ml of water into a small pan and bring to the boil. Stir in the quinoa and boil for 5 minutes, then turn the heat down and simmer for 5 minutes more. Turn the heat off, fluff with a fork, and leave until cooled.
  2. Cook your peas
  3. Cook chicken on a griddle pan with a little oil
  4. In a bowl, mix up the quinoa, passata, soy sauce and vinaigrette
  5. Add your peas and cucumber (chopped into bite-sized pieces)
  6. Add the cooked chicken
  7. Mix with chopped parsley and a sprinkle of pomegranate seeds
  8. Serve.

Expert tip

Gede, Frame Master Trainer

THIS RECIPE WAS ON OUR LEON MENU IN RESTAURANTS FOR ABOUT A YEAR, AND WAS ONE OF OUR BESTSELLERS. IF YOU’RE NOT TOO KEEN ON MEAT, YOU CAN ADD QUORN PIECES TO GET THE PROTEIN YOU NEED. QUINOA IS ACTUALLY A RELATIVE OF SPINACH, BEETROOT AND CHARD… NOT RICE AS ONE MIGHT THINK.

Rachel, Leon Nutrition expert
Visit the Leon website

Other tips
from nutrition partner

Follow us on social