Chicken & quinoa salad with beetroot yogurt

Chicken & quinoa salad with beetroot yogurt

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
Beetroot adds a vibrant purple hue to this roast chicken dish with supergrains, vegetables and lemon

Nutrition and extra info

Nutrition: per serving

  • kcal535
  • fat19g
  • saturates5g
  • carbs57g
  • sugars21g
  • fibre10g
  • protein28g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 chicken thigh, skin left on
  • 2 red onion, cut into wedges (keep the roots intact)
  • 3 carrot, cut into batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp clear honey
  • 250g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 140g vacuum-packed beetroot (not in vinegar), finely chopped
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 5 tbsp Greek-style yogurt
  • 1 garlic clove, crushed
  • small handful dill, chopped, plus a few fronds to garnish

Method

  1. Heat oven to 200C/180C fan/gas 6. Place the chicken thighs, onions and carrots in a roasting tin. Season, drizzle with the oil and nestle lemon slices around. Bake for 30 mins. Stir everything, drizzle with the honey and bake for another 15 mins until the chicken is cooked through and tender.

  2. Meanwhile, cook the quinoa following pack instructions, then rinse with cold water and drain thoroughly.

  3. Mix the beetroot, yogurt, garlic, dill and some seasoning in a bowl. In a separate bowl, mix the quinoa, the roasted veg and 2 tbsp of the cooking juices. Pop the chicken thighs and lemon slices on top, then scatter with dill fronds. Serve with a dollop of the beetroot yogurt on the side.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
SallyLukemire
25th Mar, 2014
Simple and delicious. Didn't need as much honey, the beetroot is quite sweet already. To cook the quinoa simply simmer for 10 mins then stand for 10 mins. Good easy-cook quinoa method here www.lovequinoarecipes.com.
janeayl
21st Aug, 2013
5.05
Easy and delicious - now on my list of regulars.
suzie7oaks
30th Jul, 2013
I made this for dinner last night and it went down well. It is one of the best looking dishes I've made in a while, with a lovely splash of colour from the beetroot. Simple to make and I didn't change anything in the recipe, except leaving out the garlic (accidentally).
chrismg50
29th Apr, 2015
Should the chicken be served hot or cold?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi there the chicken in this recipe is cooked at the beginning and by the time the salad comes together it will be warm. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.