Chicken and Veggie Quinoa

This is a super versatile recipe that comes together quickly, especially when using "leftovers." I had leftover cooked quinoa and a chicken breast and combined them with an assortment of vegetables- use whatever you like - and blended it all with olive oil, lime juice, and a touch of cayenne for some kick.  Can also be vegetarian by replacing the chicken with black beans.  No magic to the quantities either - inclued however much you want.


  • 1 cup (200g) Quinoa - cooked according to package directions
  • Diced or shredded cooked chicken breast (or substitute black beans)
  • Small bunch kale - stems removed, cleaned and torn into pieces
  • Olive oil
  • Your favorite roasting vegetables - I like bell peppers, asparagus, broccoli, mushroom and tomatoes (I like to roast a lot of vegetables to serve with another meal and use leftovers for this dish).
  • Olive oil - I love to use a lemon infused version
  • Juice from one lime (or use lemon or vinegar if you prefer)
  • Pinch of cayenne pepper
  • Sea salt and fresh ground pepper to taste
  • Top with avocado and and more lime if desired
  1. Cook quinoa according to package directions
  2. Saute kale in a dollop of olive oil until wilted and tender
  3. Slice vegetables into similar sized pieces into a large bowl.  Drizzle lightly with olive oil and place on  on a baking sheet.  Roast in a hot oven, 425°F (220°C) 10 minutes until tender-crisp.
  4. Combine quinoa, kale, cooked chicken and vegetables into a bowl.  Add olive oil, lime (or lemon or vinegar), and seasonings and gently mix to coat.
  5. Serve with diced avocado and lime juice.