Yoghurt-marinated chicken with warm beetroot and quinoa salad

On this week’s Get Nourished, Zoe Bingley-Pullin whips up a yoghurt-marinated chicken with vibrant beetroot and quinoa salad.

Zoe Bingley-Pullin’s yoghurt marinated chicken with warm beetroot and quinoa salad is one of those easy recipes you need in your dinner repertoire.

It combines tender, tangy yoghurt-marinated chicken with a vibrant quinoa salad for a nourishing, flavour-packed meal that delivers on both taste and nutrition.

The earthy sweetness of roasted beetroot is perfectly complemented by the nutty, quinoa salad, while the zesty spiced yoghurt marinade adds a refreshing zing.

It’s the ideal meal to cook when you’re craving comfort food without the empty carbs.

Zoe Bingley-Pullin’s yoghurt-marinated chicken with beetroot and quinoa salad”


Chicken marinade

500g chicken thigh fillets

1 cup natural yoghurt

½ tbsp honey

2 tsp grated fresh ginger

1 clove garlic, crushed

2 tsp turmeric

squeeze lemon juice

1 tsp cumin, ground

salt and pepper


1 cup quinoa, uncooked

2 small beetroots, diced

1 Spanish onion, sliced finely

½ cup orange juice

1 ½ cups vegetable or chicken stock

pinch chilli flakes

¼ cup chopped coriander leaves

1 garlic clove crushed

1 tbsp pepitas


Step 1. 

Combine chicken and all marinade ingredients in a bowl and set aside in the fridge for half an hour to marinate – or, if you’ve got time, it can marinade a few hours or even overnight.

Step 2.

Preheat a chargrill and cook chicken thighs until cooked through, reserving extra marinade ingredients for a dressing.

Step 3.

Meanwhile, place all salad ingredients except coriander and pepitas into a medium-sized saucepan, bring to a boil and simmer until quinoa is soft and liquid absorbed, adding extra liquid if required

Step 4.

Once quinoa is cooked, stir through coriander leaves and pepitas.

Step 5.

Serve grilled chicken thighs with quinoa salad and a drizzle of yoghurt marinade as dressing.

More from the Get Nourished kitchen: