• 3 tbsp(s) quino
  • Salt to taste
  • 1 ½ tsp olive oil 
  • ¼ tsp curry powder
  • ¼ tsp mustard seeds
  • ¼ tsp cardamom
  • ¼ tsp coriander - ground seed
  • ½ large carrots
  • 1 ½ tsp apple cider vinegar
  • ¼ red onion
  • 1 tbsp lemon
  • 140g chicken breast
  • ½ cup rocket
  • ¼ cup fresh coriander



  1. Place quinoa and salt in a pot. Add water to cover the quiona. Bring to a boil then reduce heat to medium low and simmer, uncovered, until tender, about 45 minutes. Drain and place in a bowl. 
  2. Boil chicken breast until cooked through. Shred and set aside. 
  3. Peel and dice carrots. Slice red onion and mince the lemon with the peel. Chop coriander. 
  4. Heat olive oil over medium heat. Add curry, mustard seeds, cardamom and coriander seeds. Cook for about 2 minutes, stirring often until the mustard seeds start to pop. Add carrots and cook for 5 minutes stirring occasionally. Add vinegar and stir until evaporated- about 2 minutes. Stir in onion and lemon cook for 1 more minute then remove from heat. 
  5. When the quinoa is cooked, combine it with the carrot mixture, shredded chicken, coriander leaves and rocket.


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* Results may vary from person to person