Chicken, Butternut Squash, Quinoa, Pine Nut & Spinach Salad

I threw together this concoction last week and it was absolutely delicious! High in protein, low-fat, low-carbohydrate and absolutely packed with nutrients, this is a great superfood salad.  It’s easy and relatively inexpensive to make, it’s super filling and it tastes great!

Let’s take a look at the key ingredients to understand how beneficial this meal really is…

Chicken: High protein, low fat & a well-known metabolism booster.

Butternut Squash: Rich in poly-phenolic anti-oxidants and vitamins, a great source of dietary fibre and high in Vitamin A, this winter squash is packed with goodness at an incredibly low price.

Quinoa: Labelled a superfood of the future. Quinoa is one of the most protein-rich foods we can eat, and contains fibre, vitamins and anti-inflammatory phytonutrients. It’s cheap & easy to cook too!

Pine Nuts: High in vitamin A, immunity boosting and a great source of healthy, friendly fats.

Spinach: Nutrient dense, an excellent source of numerous vitamins, rich in omega 3 and packed with anti-oxidants.

Ingredients (Serves 2):

2 skinless, boneless chicken breasts

1/2 butternut squash, chopped into cubes

2 handfuls of spinach

1 clove garlic

1/4 cucumber

2 tomatoes, chopped

75g Quinoa

1/2 chopped red pepper

Handful pine nuts

Olive oil & lemon

Salt, pepper and mixed herbs or fresh basil

1. Chop the butternut squash into small cubes and boil until soft for around 30 minutes.
2. In a small pan, boil the quinoa for 15-20 minutes, or until the spirals in the grain have broken (you’ll know when you see it). Heat a tablespoon of olive oil in the pan, and dice the chicken.
3. Crush the garlic and fry in the oil, then add the diced chicken. Season with salt, pepper and mixed herbs. Cook the chicken until golden brown on a low heat.
4. In the meantime, prepare the salad. Chop the cucumbers and peppers and place in a large bowl along with the spinach.
5. When the butternut squash, quinoa and chicken are all ready, place the butternut squash and quinoa into the salad bowl and mix thoroughly. Add a drizzle of olive oil, 1 tablespoon of lemon juice and a sprinkle of salt and pepper.
6. Serve up on a plate along with the chicken, with a handful of pine nuts to finish off. Et voila!

Suggested additions/replacements:

– Feta Cheese

– Pumpkin Seeds

– Bulgar Wheat

– Avocado

– Rocket salad

– Almond oil (instead of olive)