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A bowl of warm quinoa salad

Warm Quinoa Salad with Kale, Chicken and Veggies.

Warm Quinoa salad with Chicken, Kale & veggies is a nutrition packed super food bowl that is easy to prep & tastes totally delicious. A perfect warm salad for Spring or anytime of the year. Loaded with colorful veggies this easy Quinoa salad with chicken will keep you satiated for much longer.
5 from 5 votes
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Course: Main Course
Cuisine: American, Healthy
Keyword: Warm Quinoa Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 388kcal
Author: Meghna Chakraborty


  • 1 cup White Quinoa
  • 2 Medium Eggs Lightly beaten with salt, pepper powder
  • 1 Chicken Breast Made into thin butterfly, makes 2 butterfly


  • 3 cups kale torn into big pieces
  • 1/3 cup chopped orange bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/4 cup sun dried tomatoes made into strips about 1/2"
  • 1/3 cup chopped celery
  • 1/4 cup chopped scallion only white part near the root
  • 1/4 cup corns drained from tin





How to cook the Quinoa

  • Rinse the quinoa very well, until you get clear water. In a heavy bottomed saucepan, add 4 cups broth or water, add the rinsed quinoa, a pinch of salt & cook it over medium low heat. Stir it in-between. It will take around 15 mins to get fully cooked.
  • In Rice Cooker - Add the rinsed quinoa + 2 cups broth or water & cook it in your rice cooker.
  • When cooked the seeds can be easily pressed with your fingers & they will look split or popped.
  • Strain & keep aside.

How to make the egg strips.

  • Take 2 eggs and lightly beat them with a pinch of crushed black pepper & salt.
  • You have to make a very thin omelette. So take a large non-stick skillet, add 1 tsp olive oil and pour the beaten eggs, slightly rotating the skillet, so that the eggs spread and cover the pan uniformly. Cover and cook it over medium low flame.
  • Do not flip the omelette, it might snap, so always cook it covered. Once done, gently flip it on a plate.
  • Allow it to cool completely. Than, make thin strips about 1 or 1.5 inches long.

How to make the Chicken Strips

  • Take one chicken breast and make into butterfly by slicing it from one end all the way and stopping at the other end without making 2 separate pieces. It should open as a book.
  • Massage a little crushed pepper & salt . And Pan sear with 2 teaspoons olive oil it until fully cooked and light golden. Pan sear the chicken over medium high heat. Seat aside.
  • When cold, slice it into thin strips about 1-1.5" long.

How to make the Warm Quinoa Salad with Chicken Kale & Veggies

  • Heat your favorite skillet over medium heat & add 2 teaspoons olive oil.
  • Add the kale leaves and fry until lightly crisp. Set aside.
  • In the same skillet add 1 tbsp olive oil over medium high heat. When the oil is hot add the chopped celery and saute for a few mins.
  • Next, add the chopped bell peppers, the chopped scallions & the raisins, saute over high heat for 1 min.
  • Add the cooked quinoa, the egg strips, the chicken strips, the sun dried tomatoes, a little crushed black pepper, salt to taste. Saute for 2-3 mins over medium high heat. Until everything is well incorporated.
  • Now, add the lemon juice + the pan fried kale, turn off the heat and give everything a good mix.
  • Serve hot! Enjoy!


  1. All the veggies should remain crunchy. The crunchy veggies will add body & so much texture and taste to this quinoa salad. Take extra care not to over-cook the veggies.
  2. The kale must become lightly crispy. This add a slight crunch to the warm quinoa salad.
  3. DO NOT miss the sun dried tomatoes. It's the star ingredient in this easy quinoa recipe.
  4. Do take your time to cook the eggs & chicken into hin strips. You can cook them ahead of time & store them or freeze them to save time.


Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator!
Nutrition Facts
Warm Quinoa Salad with Kale, Chicken and Veggies.
Amount Per Serving
Calories 388 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Monounsaturated Fat 1g
Cholesterol 30mg10%
Sodium 391mg17%
Carbohydrates 56g19%
Fiber 12g50%
Sugar 9g10%
Protein 27g54%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 388kcal | Carbohydrates: 56g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 391mg | Fiber: 12g | Sugar: 9g