Grilled Chicken with Curried Cashew Quinoa Salad with Crunchy Veg and Cranberry

30 min
685 calories

We're lightening things up with this colourful and flavoursome meal. The quinoa salad is packed with different flavours and textures and topped with simply grilled chicken marinated in light curry flavours. We think you'll agree it's a winning start to lighter meals in the warmer months.

Number of servings

Ingredients

350g Chicken Tenderloins
³⁄₄ Cup White Quinoa
150g Chickpeas
¹⁄₂ Cup Peas
¹⁄₂ Tbsp Crushed Ginger
1 ¹⁄₂ Tsp Curry Powder
1 Yellow Capsicum
1 Carrot
1 Shallot
¹⁄₄ Cup Cashew Unsalted Roasted
¹⁄₂ Small Bunch Coriander
1 Tbsp Maple Syrup/Lemon Juice (1-1)
1 Tbsp Dried Cranberries

Ingredients

550g Chicken Tenderloins
1 ¹⁄₄ Cups White Quinoa
225g Chickpeas
³⁄₄ Cup Peas
³⁄₄ Tbsp Crushed Ginger
2 ¹⁄₄ Tsp Curry Powder
1 Yellow Capsicum
2 Carrot
1 Shallot
45g Cashew Unsalted Roasted
1 Small Bunch Coriander
2 Tbsp Maple Syrup/Lemon Juice (1-1)
1 ¹⁄₂ Tbsp Dried Cranberries

Ingredients

700g Chicken Tenderloins
1 ¹⁄₂ Cups White Quinoa
300g Chickpeas
1 Cup Peas
1 Tbsp Crushed Ginger
3 Tsp Curry Powder
2 Yellow Capsicum
2 Carrot
2 Shallot
60g Cashew Unsalted Roasted
1 Small Bunch Coriander
2 Tbsp Maple Syrup/Lemon Juice (1-1)
2 Tbsp Dried Cranberries

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Grill

1 Cook Quinoa

Place white quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy. Add a little more water if needed.

Tip! Rinsing the quinoa first gets rid of any residual bitterness.

2 Prepare Ingredients

Drain and rinse chickpeas. Dice yellow capsicum. Grate or julienne carrot. Finely slice shallot. Pick coriander leaves and finely chop stems.

3 Grill Chicken

Toss chicken tenderloins with a small amount of curry powder (1/2 tsp) and a drizzle of oil. Use the rest of the curry powder in step 4. Heat a pan over medium high heat and cook the chicken on both sides for 5-6 minutes per side. Set aside to rest.

4 Make Dressing

Combine remaining curry powder, maple syrup/lemon juice, crushed ginger and 2 tbsp olive oil and mix well. Taste and season with salt and pepper.

5 Combine Salad

In a bowl combine the quinoa, chopped veggies, chickpeas, peas and dried cranberries and mix well. Toss with the dressing and season to taste.

6 You Plate It

Divide salad amongst bowls and serve with sliced chicken. Garnish with remaining coriander and roasted cashew nuts.

Step-by-step instructions