
Chicken & quinoa salad with beetroot yogurt
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 4.2 out of 5.5 ratingsRate
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Beetroot adds a vibrant purple hue to this roast chicken dish with supergrains, vegetables and lemon
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Ingredients
Nutrition
Units:
MetricUS
-
4 chicken thighs
skin left on
-
2 red onions
cut into wedges (keep the roots intact)
-
3 carrots
cut into batons
-
1 tbsp olive oil
-
1 lemon
sliced
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2 tbsp clear honey
-
250g quinoa
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140g vacuum-packed beetroot
(not in vinegar), finely chopped
-
5 tbsp Greek-style yogurt
-
1 garlic clove
crushed
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small handful dill
chopped, plus a few fronds to garnish
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Nutrition: per serving
- kcal535
- fat19g
- saturates5g
- carbs57g
- sugars21g
- fibre10g
- protein28g
- salt0.4g
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Method
-
step 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.
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step 2
Meanwhile, cook the quinoa following pack instructions, then rinse with cold water and drain thoroughly.
-
step 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.
Recipe from Good Food magazine, July 2013
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A star rating of 4.2 out of 5.5 ratings
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