Quinoa Beetroot Salad with Chicken

  • Easy
  • 5 Minutes
  • 7 Ingredients
  • 2 Steps



1 g


19 g


8 g




  • 4 oz / 113 g grilled chicken breast
  • 300 g (3/4 packet) cooked quinoa
  • 200 g canned beetroot, no salt or sugar added
  • 60 g fat-free crumbled feta
  • 25 g baby spinach leaves
  • Salt and pepper to taste
  • Optional: Squeeze of lemon
Quinoa Beetroot Salad with Chicken

This recipe takes two of my favorite ingredients to create a super delicious salad for multiple meals a week.

For some other variations, use brown rice instead of quinoa and salmon fillet instead of chicken.


  1. In a medium size container, empty 3/4 of the contents of your quinoa. Break up the quinoa so there are no clumps. You can use all the quinoa if you like but I like to save some for other meals! Add beetroot, feta, spinach and salt and pepper. Thoroughly mix.
  2. Top with chicken and serve cold! Add lemon juice or your favorite salad dressing to add fats if you need some.

Macro breakdown:

For the salad
8 g Protein, 19 g Carbs, 1 g Fat
29% Protein, 68% Carbs, 4% Fat

For the chicken
33 g Protein, 0 Carbs, 4 g Fat
80% Protein, 0% Carbs, 20% Fat 

What are some of your easy, go-to salad combinations?

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