Cajun Chicken with Quinoa

Cajun Chicken with Quinoa Recipe

Recipe by Sparky - Peas & Figs Resident Chef

A wonderfully spicy chicken and vegetable dish with quinoa. The dish is given a lively flavour by the cajun spice, garlic gloves, and lemon zest. You could add any vegetables or meat you desire to make a healthy, nutritious and delicious dinner.

If you are following the Reset programme you may also want to cook a little big extra quinoa to be used in the Quinoa Tabbouleh recipe for a cold lunch the next day.


1. Rub the chicken breasts with the Cajun spices (if you can the night before).

2. In a saucepan heat 1 tbls olive oil over a medium heat and add the onion and a pinch of salt. Cook for 3-4 minutes until translucent. Pre-heat the grill to high.

3. Add the red pepper, garlic and quinoa and fry for a further 1 minutes.

4. Pour in the cold water and bring to the boil. Reduce the heat and simmer for about 14 minutes until all the water has gone and the quinoa is soft (or follow the instructions on the packet). 

5. Grill the chicken for approx 8 minutes on each side until cooked through, reserving any cooking juices.

6. Add the sweet corn, lemon zest and juice, coriander and the other 1 tbls of olive oil to the quinoa and stir well, add pepper and check the seasoning.

7. Add the chicken and serve.

Food Tags


Preparation Time: 10mins

Cook Time: 20mins

Serves: 2 people


2 boneless chicken breasts

160g quinoa

400ml water

1 red pepper (diced)

100g frozen sweet corn (defrosted)

1 red onion (diced)

4 cloves garlic (minced)

1 small bunch coriander (chopped)

Grated zest and juice of 1 lemon

2 tsp Cajun spice

2 tbls olive oil

Salt and pepper


We have also used quinoa in the Quinoa Tabbouleh recipe