• Serves 6
  • 45 minutes
  • Difficulty Easy
  • 12 Ingredients


Ingredients (serves 6)

  • 500g chicken
  • 1/4 cup teriyaki sauce for marinade (I used Wollies brand)
  • 1 clove garlic
  • 1/2 tsp crushed ginger
  • 1 cup quinoa
  • 2 cups brown rice
  • 2 cups baby spinach
  • 1/2 red capsicum, sliced
  • 1/2 red onion, sliced
  • 1 bunch baby brocollini, cut into thirds
  • 1 cup bean shoots
  • 1/2-3/4 cup extra teriyaki sauce for dressing


  1. Cut chicken into thin strips (this works best when the chicken is partially frozen). Marinate in the teriyaki marinade, ginger and garlic for a few hours or over night in the fridge.
  2. Cook the quinoa and the rice as per packet directions, drain, put into a large bowl, allow to cool. Cook the chicken in a pan sprayed with cooking spray, add to the rice and quinoa mixture. Lightly blanch the brocollini, then cool in a bowl of cold water, drain.
  3. Cut the stems off the spinach, add to the bowl with the capsicum, onion, bean sprouts and brocollini. Add the extra 1/2 cup teriyaki sauce to start. Using a wooden spoon, stir all of the ingredients together. More sauce may be added if mixture is too dry. Serve cold.

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