Whyte & Brown: Free Range Chicken

Quinoa Salad

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Quinoa Recipe

Our Quinoa Salad is proving a firm favourite this summer.  Here’s how you can recreate it at home.

Ingredients for 4-6 portions:

  • 250g Puy Green Lentils
  • 250g Quinoa
  • 100g Vine Cherry Tomatoes (sliced in half)
  • 2 tins Chickpeas
  • 2 Pommegranates
  • Handful of chopped mixed Coriander, Mint and Flat Leaf Parsley
  • 200ml Olive Oil
  • 3 Lemons – zest and juice
  • Chicken breast


In a flat tray pour boiling water over your Quinoa, just enough to cover it, then cling film the tray until airtight. The Quinoa will be ready in around 10mins, taste to check if soft.

For the Lentils add a glug of olive oil to the pan, once heated add your lentils and stir heating gently through for 4-5 minutes (this helps retain the water in the finished lentil). Add water or veg/chicken stock to the lentils just covering them and cook on medium heat, continuously stirring, until the water has disappeared (think of it as if you are cooking a risotto!).

Add another batch of water/stock and continue this process until the lentils are cooked, usually 4-5 times. Ideally they should be al dente – so taste and cook until the texture is of your liking.

Once both Quinoa and Lentils are cooked refrigerate until cold.

Once cooled, mix the two together and add your chopped Herbs, Lemon zest and juice, Pomegranate seeds, drained Chickpeas, Cherry Toms and Olive Oil.

It’s very important to season with salt at this stage, to your liking. Thoroughly mix through ensuring all the ingredients are well combined.

Serving Suggestions:

Serve with your choice of Chicken breast or fillets. It’s also fantastic with a bit of chargrilled Halloumi and a drizzle of Pomegranate molasses.

Top with some dressed green leaf.