Quinoa Salad With Shredded Chicken

I started making this salad when I lived in cape town a few years ago and it has always been a staple meal in the house, its definitely the lunch/dinner that is most requested when discussing food options, and for a salad that’s saying a lot…. There is a nice mix of crunch, burst and flavour, its great served as a side or perfect as a huge slap up salad with or without the chicken!

Serves 2 large portions

Cooks in Minutes



    • 1.1/2 cup quinoa
    • 7 cherry tomatoes halved
    • 1/2 large cucumber diced into cubes
    • 1 red onion diced finely
    • 1/2 cup red split lentils
    • 100g hazelnuts toasted with skin removed
    • 50g pumpkin and sunflower seeds toasted
    • 25g fresh parsley leaves chopped
    • 1/2 small head of raw broccoli chopped
    • 75 g feta cheese diced into cubes
    • * add chicken – I roasted a whole chicken then teared the meat off the bone adding a little salt & pepper



  • 2 tbsp tahini
  • 2 tsp tamari/soya sauce
  • 1 tbsp honey/maple
  • 1 level tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • Juice of a lemon
  • tsp sea salt



  1. Add the quinoa with 2 parts water (3 cups) cover, simmer and cook for approx 15-20 minutes until the germ separates from the seed, drain from any excess water let sit aside until cooled.
  2. Likewise with the red lentils (one part grain to 2 parts water), bring to boil and let simmer until the lentils have softened. Let cool completely.
  3. Add the quinoa, lentils and salad ingredients (except chicken) together and stir.
  4. In a mixing bowl whisk together all the dressing ingredients into a smooth sauce.
  5. Combine the two leaving a little dressing to drizzle over the top.
  6. Toss in shredded chicken* optional.