Asparagus, quinoa and smoked chicken salad is gluten-free and packed with protein and iron. This is an easy recipe for lunch or a light supper.

  • 30 mins
  • 2


  • 180g quinoa
  • 1 bundle asparagus, cut into 2-3 cm strips
  • 250g cooked smoked chicken, diced
  • 150g baby cherry tomatoes, halved
  • 30g sunblush tomatoes, finely diced
  • salt and freshly ground pepper, to taste
  • Dukkah to garnish (optional - see note below)


To make the asparagus, quinoa & smoked chicken salad: Wash the quinoa thoroughly then place in a saucepan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.

Add the asparagus to pan with the quinoa in and continue to cook for 5mins or until the asparagus is tender and all the water has been absorbed. Set aside to cool.

Transfer the quinoa and asparagus into a large bowl. Stir in the chicken, fresh and sunblush tomatoes.

Season to taste and garnish with a sprinkle of Dukkah.

Cook’s note: Dukkah is an Egyptian spice mix made from a blend of nuts and seeds and spices. It is available in Marks & Spencer or you can make it.

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