Colourful Chicken Quinoa Salad

Week 2 Winner

This winning recipe was submitted by Pelin, a resident from Avalon at Mission Bay!

Ingredients for two servings:

1,25 lb skinless chicken breast
180 g pumpkin
1/2 cup dry quinoa(84g)
1 celery stalk (50g)
2 scallions
1/4 cup chopped fresh cilantro -28 g(1oz) feta cheese
1/4 cup pomegranate seeds (40g)
1/2 lime
2 tbsp balsamic vinegar (optional)
salt, black pepper


  1. Preheat non-stick skillet for over medium high heat (no oil needed if you have a non-stick skillet) Wash chicken breasts with cold water, cut into cubes, season with salt and black pepper.
  2. Cook on the prepared skillet about 10-15 minutes per side.
  3. In a medium sauce pan add 2 cups of water and add 1/2 cup quinoa. Bring it to a boil and cook until tender. Drain when it is ready. Set aside.
  4. Preheat a non-stick grill pan for over medium high heat. Cut 180 g pumpkin into cubes, spray the grill pan with a cooking olive oil spray. Toss gently pumpkin cubes into grill pan and cook both sides till tender.
  5. In a big bowl, combine all ingredients above, cut celery stalk and scallions add them with chopped cilantro, pomegranate seeds and balsamic vinegar, mix gently with a spoon. Serve evenly into two deep plates, crush feta cheese on top and squeeze lime.

Approximate macros per serving: 359 calories, 40,5 g protein, 31,2 g carbs, 7,6 g fat.

  • February 3rd, 2017
  • Posted in: Avalon