Quick and easy to make yet loaded with flavour and nutrition. This tasty combination of quinoa, asparagus, lettuce and chicken is ideal for a busy weeknight dinner.


Preparation Time:  20 minutes

Cooking Time: 25 minutes

Roasting Time: 10 minutes

Serves 4


3/4 cup (175 mL)       quinoa

2/3 cup (150 mL)       vegetable oil

3 tbsp (45 mL)          balsamic vinegar

1 tsp (5 mL)             dried oregano leaves

1/4 tsp (1 mL)          salt

1                             clove garlic, minced

1 lb (500 g)              Ontario Asparagus, trimmed

500 g                       boneless skinless Ontario Chicken Breasts                              

4 cups (1L)              Ontario Greenhouse Lettuce

2 cups (500 mL)       Ontario Greenhouse Cherry Tomatoes, halved

1 cup (500 mL)        sliced Ontario Greenhouse Cucumber

1/2 cup (125 mL)      crumbled Ontario Feta Cheese


In medium saucepan, combine quinoa and 1-1/2 cup (375 mL) water; bring to boil. Reduce to simmer, cover and cook until tender about 15 minutes. Remove from heat, let stand for 5 minutes then fluff with fork.

Meanwhile, in small bowl whisk together 1/2 cup (125 mL) of the oil, vinegar, oregano, salt and garlic until combined. Set aside.

In large bowl, toss asparagus with 1 tbsp (15 mL) of the oil. Transfer to large rimmed baking sheet. Roast in 425°F (220°C) oven for 8 to 10 minutes, or until tender.

In large nonstick skillet, heat remaining oil over medium-high heat. Add chicken, cook for 8 minutes, turning once until golden brown and juices run clear. Transfer chicken to cutting board and slice.


Divide quinoa, asparagus, chicken, lettuce, tomatoes and cucumbers among bowls. Top with cheese; drizzle with dressing.


Nutritional Information:

1 Serving

PROTEIN:                 39 grams

FAT:                          42 grams

CARBOHYDRATE     35 grams

CALORIES:              670

FIBRE:                     6 grams  

SODIUM:                  490 mg