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Quinoa, Chicken and Pomegranate Salad
Quinoa, Chicken and Pomegranate Salad

Quinoa, Chicken and Pomegranate Salad

with romanesco cabbage, chicken stock, spinach, arugula, radishes and yogurt

A salad always tastes good and tastes even better on hot days! Try this delicious quinoa, chicken and pomegranate salad.

25 min

541 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

Nuts (optional)

20 gr

to taste

to taste

Sesame Seeds (optional)

2 tsp

Sunflower Seeds (optional)

2 tsp

2 cup

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

541 kcal

2,262 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For the Sauce:


For the sauce, place the yogurt, powdered garlic, chopped sun-dried tomatoes, oregano and squeezed juice of 1 lemon in a mincer or a food processor and grind until a homogeneous mixture is obtained. Reserve.

For the Salad:


Cut the chicken into small pieces and season with salt, pepper and the juice of another squeezed lemon. Reserve.


Cut sprigs of romanesco cabbage and bake in boiling water for about 5 min. Remove and reserve the cooking water.


Place the quinoa in a small frying pan and set aside.


Now transfer to a pan with the romanesco boiling water. Season with salt and cook for about 15 min, until the water has completely evaporated. Reserve.


Place the oil, the crushed garlic clove and the chicken broth in a frying pan and grill the chicken. Reserve.


Cut the radishes into thin slices and remove the pomegranate berries. Reserve.


Now wrap the quinoa with the chicken, the romanesco, the radishes, the pomegranate berries, the spinach and the arugula.


As a topping you can toast the seeds and nuts in a frying pan and sprinkle over the salad (optional).


It is ready to serve with the sauce on top.