Serves 2

  • 100g Dry Quinoa
  • 300g Chicken Breasts
  • 1tsp Rapeseed Oil
  • 1tsp Smoked Paprika
  • 100g Mixed Leaves
  • 40g Red Cabbage
  • 1 Small Pear
  • 70g Goats Cheese
  • 6 Walnut Halves
  • 1tbsp Olive Oil
  • Black Pepper


  • Rinse the quinoa and add to a saucepan. Cover with twice the amount of water, bring to a boil and then reduce to a simmer for 10-15 minutes or until cooked. Once cooked strain through, sieve and rinse with cold water.
  • Slice the chicken into strips
  • In a pan, heat the rapeseed oil. Add the paprika and toast for about 1min then add the chicken. Stir occasonally until cooked through.
  • Finely slice the red cabbage and pear.
  • Mix together the leaves, cabbage, pear and cooked quinoa and chicken.
  • Top with dollops of goats cheese and a scatter of broken walnut pieces. Drizzle with olive oil and season with black pepper before serving.

Protein: 49g

Carbs: 39g

Fat: 30g

Calories: 612

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