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Chicken and Quinoa with Cranberries

Pack in the protein with this double-dosed recipe that contains animal and plant-based sources.

Why we love it:

Olive oil is a rich source of oleic acid, a monounsaturated omega-9 fatty acid that gives the oil a high smoke point and, therefore, makes it ideal for use in cooking.

Quinoa is a protein-packed grain, delivering 14g of this muscle-building macronutrient in every 100g serving. It’s also a great source of dietary fibre and a range of vitamins and minerals. That’s why it’s considered a super grain!




  1. Cut the chicken breasts into strips. Rub the chicken with the chopped garlic, sage, salt and pepper. Place in a bowl or baking dish with the ¼ cup lemon juice and the red wine vinegar. Cover and refrigerate for at least a half hour.
  2. Place the quinoa and 1½ cups of water in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. Wait for the quinoa to become al dente (firm to the bite).
  3. When the chicken is ready, grill it until completely cooked through. Then set aside and allow to cool. Be sure to keep the sauce left over in the pan.
  4. While the chicken cools, whisk the olive oil, balsamic vinegar and honey with some salt and pepper in a bowl.
  5. Once the chicken has cooled, chop into cubes. Toss the chicken with the quinoa, cranberries and sauce. Top with fresh veggies.
  6. Add salt and pepper to taste and serve.

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