Try this nutritious dish created by celebrity chef Zoe Bingley-Pullin.


  • Quinoa Salad

  • 1 cup tri-colour quinoa

  • 2 cups water 

  • 1/4 teaspoon salt 

  • 175g green beans

  • 1 bunch asparagus

  • 1/2 red capsicum

  • Orange Vinaigrette

  • 1 tablespoon finely chopped parsley leaves

  • Zest and juice of 1/2  an orange

  • 1 teaspoon runny honey 

  • 1/4 cup extra virgin olive oil

  • 1 1/2 tablespoons balsamic vinegar

  • Chicken

  • 1 x 3 pack chicken breasts

  • 1 tablespoon olive oil


  • 1.

    Bring a full kettle to the boil.

  • 2.

    Combine quinoa, water and salt in a small pot. Bring to the boil, cover with a lid, reduce heat to low and simmer for 15 minutes. Remove from heat and let steam, still covered, for a further 5 minutes. Drain any remaining liquid and set aside to cool slightly.

  • 3.

    While the quinoa is cooking, prepare the vinaigrette. Combine parsley, orange zest and juice, honey, olive oil and balsamic vinegar in a small bowl. Mix well, season to taste with salt and pepper and set aside.

  • 4.

    Pat chicken dry with paper towels and slice into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through the middle horizontally to make 2 thin steaks. Heat oil in a large fry-pan on medium heat. Season chicken with salt and pepper and fry in batches until cooked through, 2-3 minutes each side. Set aside to rest for a few minutes, then slice.

  • 5.

    While the chicken is cooking, prepare the remaining salad ingredients. Trim green beans and halve lengthways; trim asparagus ends and cut into 4cm pieces; cut capsicum into thin strips. Set capsicum aside. Place beans and asparagus into a small bowl, cover with boiling water, leave for 1-2 minutes, drain and refresh in cold water.

  • 6.

    Toss all quinoa salad ingredients with chicken and vinaigrette in a large bowl.

  • To Serve:

  • 1.

    Divide salad between plates.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 428kj
  • Fat Total 23g
  • Saturated Fat 3g
  • Protein 17g
  • Carbohydrate 37g
  • Sugar 7g
  • Sodium 186mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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