Teriyaki Hawaiian chicken quinoa salad

Prep time
15min
Cook time
30min
Serves
4

This vibrant salad balances the nutty texture of red and white quinoa with the sweet acidity of roasted pineapple and savoury, citrus-infused teriyaki chicken.

Ingredients:

  • 250g red and white quinoa
  • 500g Crumbed chicken strips
  • 1 pineapple, cubed
  • 2 red peppers
  • 1 red onion
  • 1 Tbsp (15ml) ginger & garlic
  • 2 Tbsp (30ml) tomato paste
  • ½ cup (125ml) soy sauce
  • ½ cup (125ml) sake or white wine
  • 1 orange, juiced

Method:

  1. Cook the quinoa according to the package instructions and set aside.
  2. Preheat the oven to 200°C and line a baking tray. Arrange the crumbed chicken strips on the tray.
  3. Chop the pineapple, red peppers, and red onion into equal-sized pieces.
  4. In a saucepan over medium heat, combine the ginger and garlic, tomato paste, soy sauce, sake (or wine), and orange juice. Simmer, stirring occasionally, until the sauce thickens.
  5. Toss the chopped pineapple, peppers, and onions in the glaze. Arrange them on the baking tray alongside the chicken and roast for 10–12 minutes until cooked through and caramelised.
  6. Toss the roasted components with the cooked quinoa and serve