Chicken and Pumpkin Quinoa Salad

Chicken and Pumpkin Quinoa Salad

Chicken and Pumpkin Quinoa Salad

These recipes are versatile and can be adjusted based on personal preference. Enjoy your healthy and delicious meals!
Prep Time 30 minutes
Servings 1 Person
Calories 584 kcal


  • 130 g Chicken Breast
  • 150 g Pumpkin
  • 100 g Quinoa (cooked)
  • 2 Cups Spinach
  • 50 g Avocado
  • 15 ml Lemon Juice
  • 1 tbsp Olive Oil
  • 10 g Almonds (Sliced)


  • Cook the Quinoa:
    Rinse 100g of quinoa under cold water.
    In a medium saucepan, combine the quinoa with double the amount of water.
    Bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed.
    Fluff the quinoa with a fork and let it cool.
  • Roast the Pumpkin:
    Preheat your oven to 200°C (400°F).
    Peel and dice the pumpkin into small cubes, toss with a little olive oil, salt, and pepper.
    Spread on a baking sheet and roast for about 25-30 minutes, until tender and lightly browned.
  • Grill the Chicken:
    Season the chicken breast as desired and grill over medium-high heat for about 6-7 minutes on each side, until fully cooked. Let it rest, then slice thinly.
  • Assemble the Salad:
    In a large bowl, combine the cooled quinoa, roasted pumpkin, and fresh spinach leaves.Add the sliced chicken and cubed avocado to the bowl.
  • Prepare the Dressing:
    Whisk together olive oil and fresh lemon juice, season with salt and pepper.
  • Serve:
    Pour the dressing over the salad and toss well to combine.Garnish with sliced almonds before serving.


Protein 37.2g
Fat 35.55g
Carbohydrates 41.5g 

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