* Gluten-Free

Serves 4-6



  • 2 cups chicken stock (homemade is best!)
  • 1 cup (220g) raw quinoa
  • ½ cup (120ml) extra virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 small fresh birds eye chillis, chopped finely
  • 3 cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • 500g Chicken tenderloins
  • 1/3 cup (80 ml) lemon juice
  • 1 large eggplant, sliced thickly and grilled each side
  • 4 spring onions, sliced finely
  • ½ cup chopped fresh coriander leaves
  • 3-4 pitted dates, chopped into small pieces (about currant sized)
  • 1 tbsp. pine nuts (toasted in a non-stick frypan is best!)
  • 120g baby kale leaves (or baby spinach leaves)

Yogurt sauce:

  • 200g Greek Yogurt
  • 1/3 cup fresh mint, chopped finely
  • Squeeze of lemon and a grinding of sea salt and freshly ground pepper



  • Combine the oil, spices, chilli, garlic and salt and pepper to taste in a small screw-top jar; shake well.
  • Place 2 tbsp of the dressing in a medium bowl with chicken tenderloins; cover, and allow to marinate in fridge for at least 30 minutes.  Add lemon juice to remaining dressing.
  • Bring Chicken stock to boil.  Rinse quinoa in colander, drain and cook for about 12 minutes or until liquid had been fully absorbed.  Remove from heat and stand to cool. (TM - Place quinoa in basket. Place in TM bowl and cover with water.  Rinse 10 sec / speed 7, drain and remove all water.  Add to bowl 900g water and stock. Return quinoa basket to bowl and cook 20  mins/ Varoma/ Speed 4.  Fluff and set aside.)
  • Prepare yogurt sauce by simply combining the ingredients together in a container and placing in refrigerator.
  • Prepare the eggplant by grilling, cooling and cutting into bite-sized strips
  • Place kale (or spinach) leaves in a large bowl. Work through the remaining dressing (I like to use my hands to do this, especially when your kale leaves are on the fibrous side – the salt and oil helps to soften them, especially when ‘massaged’ into the leaves)
  • Add cooled eggplant to this bowl along with the quinoa, spring onions, coriander leaves, dates, and pine nuts.
  • Heat a little olive oil in a large frying pan or on BBQ. Cook chicken for about 10 minutes or until browned all over and cooked through. Transfer to a plate; Cover to rest. Keep warm.
  • Divide your salad between plates/bowls and top with chicken and finish with a nice generous dollop of yogurt sauce.
  • Enjoy!!

Moroccan Chicken & Quinoa Salad