Quinoa with Chicken and Piquillo Pepper Sauce

May 11, 2026

Quinoa is considered a superfood for its exceptional balance of protein, fiber, and essential amino acids. In this recipe, we combine it with the juiciness of chicken and a homemade piquillo pepper sauce that adds vibrant color and an irresistible smoky flavor. It is a complete, easy-to-digest dish with a low glycemic index, making it the perfect choice to keep your energy up all day without feeling heavy.

Estimated time: 35 minutes

Difficulty: ⭐⭐

Servings: 4 people

Ingredients

200g quinoa (previously rinsed)
2 medium chicken breasts
1 jar piquillo peppers (about 200g)
100ml light cooking cream (or coconut cream)
1 spring onion
3 tablespoons extra virgin olive oil (EVOO)
1 teaspoon of Bonsalt
Black pepper to taste
A handful of fresh parsley or chopped chives

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the benefits of using specialty products.

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	26.5g	Muscle repair (Chicken and Quinoa)
	Healthy Fats	12.8g	Heart health (EVOO)
	Carbohydrates	32.0g	Slow-release energy (Quinoa)
Key Minerals	Potassium (Bonsalt)	490mg	Muscle and nerve function
	Sodium (Bonsalt 0%)	0.0mg	Blood pressure control
Vitamins and Other	Dietary Fiber	4.8g	Digestive health and satiety
	Total Calories	345 kcal	Balanced one-dish meal

Professional Step-by-Step Preparation

Cooking the quinoa: In a pot with twice the amount of water as quinoa, cook the grain over medium heat for about 12-15 minutes (until the grain turns translucent and the "germ" appears). Drain well and set aside.
Preparing the chicken: Cut the chicken breasts into small cubes. Season them with black pepper and a pinch of Bonsalt
Browning: In a skillet with the olive oil, brown the chicken over high heat until sealed. Remove and set aside.
The piquillo sauce: In the same skillet, sauté the finely chopped onion. When it turns translucent, add the drained piquillo peppers and sauté for 2 minutes. Add the cream (or coconut cream) and blend everything until smooth and creamy.
Final assembly: Pour the sauce back into the skillet, add the chicken and cooked quinoa. Mix well over low heat for 3 minutes so the flavors blend together.
Seasoning: Adjust the flavor with the rest of the Bonsalt and sprinkle with fresh parsley or chives before serving.

Nutritionist's Tips

This dish is rich in iron and magnesium, both essential for fighting fatigue. By using Bonsalt , we turn a recipe that is usually high in salt (due to the canned peppers) into a completely heart-healthy option. Remember to always rinse quinoa before cooking to remove the saponins, which can give it a bitter taste.

Enjoy this nutritious and colorful recipe with your friends or family! It is ideal to take to work in a lunch container or as a light, complete dinner.