Recipe: Peri Peri Chicken and Quinoa Salad Butterfly the chicken breast for easier grilling. Salt and pepper and put chicken in container, cover with marinade of choice, I used Peri Peri medium for some 🔥. Seal and put in fridge for a few hours up to over night. Bring 2.5 cups of broth, I use bone broth for extra protein and nutrients, to a boil and add 2 cups quinoa. Simmer for 5-8 min then turn off heat, cover and let sit for 20 min. Chop kale to liking, salt and massage with a paper towel to absorb any extra moisture. Mix in with cooled quinoa and top with lemon juice. Cook chicken to liking, we grilled, and enjoy together. Top quinoa kale salad with toasted almonds. The salad is also delicious topped with berries, dried cranberries, green onions, jalapeños, carrots or any other protein. Store in fridge for 4 days.