Fajita Chicken Quinoa Salad

So the days are getting longer and the nights are getting shorter. The sun might be out bit it’s not exactly warm is it? When the sun is out I want a salad but if it’s not warm a cup of tea ain’t gonna fix that.

Tonight I’m serving up a Fajita Chicken Quinoa Salad. You will understand the fajita part when you see the ingredients. This will keep you full, keep you warm and keep you healthy.

Ingredients: (Serves 2)

  • 90g uncooked quinoa (rinse before using)
  • 1 red pepper chopped
  • 2 chicken breasts chopped
  • 1/2 pack fajita seasoning (I used old el paso)
  • 1 stock cube
  • 450ml boiling water
  • 100g spinach
  • 40g sweetcorn
  • 1/2 red onion chopped
  • 1 tsp lazy garlic
  • Low calorie cooking spray
  • Crushed pistachios (optional)


  1. Put the quinoa in a medium saucepan and pour over the stock. Simmer over a medium heat for 20 minutes until tender.
  2. Meanwhile, heat a large, non-stick frying pan over a medium-low heat. Add lazy garlic and onion. Fry for 2-3mins. Add the chicken and cook until it is fully cooked through.
  3. Add the spinach, sweetcorn and pepper and cook, stirring, for 2 minutes.
  4. Add the seasoning and cook for a further 2 minutes.
  5. Add the cooked veg to the cooked quinoa.Stir well and serve hot.
  6. Sprinkle with some crushed pistachios if desired.

Macros:(per person/approx)

  • Calories 328
  • Fats 5g
  • Protein 33g
  • Carbs 38g

Keep for lunch or serve as dinner…




Snapchat: gillk4




Leave a Reply