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Warm Quinoa, chicken and kale salad

Serves: 4 people
Prep time:



  • 2 cups quinoa
  • 1 litre (4 cups) Campbell’s Real Stock - Salt Reduced Vegetable
  • 2 tbs olive oil
  • 1 clove garlic, crushed
  • 700 gm 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.
  2. Meanwhile heat a large non-stick frypan add oil and garlic, cook for 1 minute add the chicken, 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.