I LOVE quinoa (pronounced ‘keen-wah’) as it’s full of protein and important nutrients like magnesium, so I’m always looking for new ways to dress it up.  This is a really quick and simple dish to make using store cupboard ingredients – perfect for a weeknight supper!

 Serves 2



  • 2 chicken breasts
  • Cajun spice
  • Paprika
  • Herbs of your choice (I like rosemary and thyme)
  • Lemon juice


  • Quinoa (available from all health food stores or the ‘healthy’ section in the supermarket) – about 100g
  • ½ bag of spinach
  • 1 packet of cherry tomatoes, chopped in half
  • 1 vegetable stock cube
  • Cajun spices
  • 2 tablespoons crème fraiche
  • 1 avocado, chopped
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons toasted pine kernals


  1. Preheat the oven to 180 or gas mark 5
  2. Lightly score the chicken. Drizzle with olive oil, season with salt and pepper and coat with the spices and herbs.
  3. Place on top of foil in a pre heated baking tray and bake for 25 minutes.
  4. Whilst the chicken is in the oven cook the quinoa according the packet instructions adding the stock cube at the beginning (usually 1 part quinoa to two parts water, bring the boil and simmer for 15 minutes, cover with a lid until all the water has absorbed).  When you bring the water to boil add the spinach and tomatoes.
  5. Once the quinoa is cooked mix in the cajun spices (optional), crème fraiche and toasted seeds.  Top with the avocado and serve with the chicken (food ring usage optional – I’m just obsessed with Master Chef at the moment!).  Feel free to substitute the veg with whatever you have to hand – I just happened to have spinach and tomatoes in the fridge that day).