Warm Quinoa, chicken and kale salad

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 2 cups quinoa
  • 1 litre (4 cups) Campbell’s Real Stock - Salt Reduced Vegetable
  • 2 tbs olive oil
  • 1 clove garlic, crushed
  • 700 g Chicken thigh fillets, thinly sliced
  • 1 bunch kale, thinly sliced
  • ½ bunch spring onions, thinly sliced
  • Lemon wedges to serve


  1. Rinse quinoa in cold water. In a medium saucepan combine quinoa and Campbell’s Real stock – Salt Reduced Vegetable. Bring to the boil, and then reduce heat to a simmer cook for approx. 20-25 minutes or until all the liquid is absorbed. Set aside to rest.
  2. Heat a large non-stick frypan add oil and garlic, cook for 1 minute add the chicken and cook until browned approx. 10-15 minutes. Add the quinoa, kale and shallots cook until the Kale starts to wilt and soften approx. 2-3 mins. Serve with lemon wedges.


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