Natural Nutrition: Quinoa Chicken Orange Salad

I can’t believe it’s the June issue already! Summer is here and Ramadan is just around the corner. That also means that it will not be as easy to get lunch at the office and a lot of restaurants and cafés may be closed until sunset. So for this month’s issue, I decided to share some light lunch recipes that you can easily prepare the night before and take with you to the office. I promise your co-workers will be jealous when they catch you eating these meals! Not only are these dishes delicious, but they also don’t necessarily need heating up and are easily portable too.

Get in touch with me on or on Instagram and let me know what kind of recipes you would like to see more of. I would really love to hear from you and get your feedback.


1 cup cooked quinoa
120g grilled chicken breast, shredded
1 small orange
½ avocado, cut into cubes
½ red capsicum, cut into cubes
2 tbsp fresh herbs, parsley, chives, etc


1 tsp Dijon mustard
½ fresh lemon, squeezed
2 tsp organic honey
2 tsp extra virgin olive oil


In a large salad bowl, add all your salad ingredients. In another small bowl, add the dressing ingredients and mix thoroughly before adding dressing over your salad. Mix and toss well before adding your salad mix into an air tight container like a mason jar.

Stephanie is a Holistic Nutrition and Metabolic Balance Coach. Visit Follow her on Instagram @Stephanie.Pech.

Get more free recipes from Connector Magazine here.>>

Share this page!