Gluten-free Mango Chicken Quinoa

mango chicken quinoa


  1. Put the quinoa on to simmer for 15 minutes.
  2. Mix the marinade ingredients together, add the chicken and leave for 5 minutes. Heat 1 tablespoon of oil in a large frying pan and add the chicken. Fry on a medium heat for 5-6 minutes, being careful not to burn the marinade. Add the rest of the marinade and allow to bubble for 1 minute. If the sauce goes too thick, add 2 tablespoons of water.
  3. Mix the salad ingredients together and share amongst the plates. Serve the chicken on top and pour over a little of the sauce.



  • 1 mug quinoa
  • 3 chicken breasts, cut into strips
  • Marinade
  • 2 tablespoons mango chutney
  • juice of a lime
  • 1 tablespoon gluten-free korma curry paste
  • salt and pepper
  • 1 tablespoon olive oil


  • 1/2 cucumber, diced
  • 1 bunch spring onions, chopped
  • 10 ready-to-eat dried apricots
  • 2 tablespoons freshly chopped mint
  • 125g cherry tomatoes
  • juice of a lime
  • 1 tablespoon olive oil





prep time

25 Minutes

cook time



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