Chicken, Pumpkin and Quinoa Salad

 

Red Quinoa & Warm Roast Pumpkin Salad

Video taken from the channel: I Feel Good


 

Roasted Butternut Squash Quinoa Bowl Eat Clean with Shira Bocar

Video taken from the channel: Everyday Food


 

Healthy Meal Prep Butternut Squash Quinoa Salad Kell’s Kitchen

Video taken from the channel: Rewire


 

Autumnal Chicken, Pumpkin and Quinoa Pot

Video taken from the channel: SuperValuIreland


 

Retro Recipe: Roast pumpkin salad with quinoa

Video taken from the channel: The Star


 

Roasted Pumpkin Salad Recipe Perfect Salad Ideas Heghineh Cooking Show

Video taken from the channel: Heghineh Cooking Show


 

3 MORE Easy Healthy Quinoa Salads

Video taken from the channel: Clean & Delicious


INGREDIENTS 380 g Chicken Breast 4½ cup Cooked Quinoa 1 cup Diced Pumpkin 20 whole Cherry Tomatoes ½ medium Red Onion 2 cup Mixed Salad Leaves 2 tbsp Balsamic Vinegar. INGREDIENTS. 380 g Chicken Breast.

4½ cup Cooked Quinoa. 1 cup Diced Pumpkin. 20 whole Cherry Tomatoes. ½ medium Red Onion.

2 cup Mixed Salad Leaves. 2 tbsp Balsamic Vinegar. 1. In a mixing bowl, add the pumpkin along with a pinch of salt and a drizzle of olive oil and mix through. Line a baking tray with baking paper and spread the pumpkin on top before putting in the oven for 20 minutes or until coloured and soft to the touch.

Meanwhile, in a small saucepan on high heat, add the quinoa. Massage the dressing into the kale for about a minute, or until it feels like the kale has ‘softened’ and is more like the texture of lightly cooked kale. Add the quinoa, chicken and cooled butternut squash to the kale and stir to combine. Serve straight away or place in boxes in the fridge for lunches.

Chop tomatoes & capsicum and set aside in large salad bowl with washed spinach leaves and cashew nuts. Chop chicken breast in to 2-3cm pieces and place in Varoma tray lined with wet baking paper. Add 1L of hot water to mixing bowl and place simmering basket of Quinoa. Harvest Chicken Quinoa Salad is a healthy and delicious lunch studded with chewy cranberries, juicy pineapple and salty pumpkin seeds along with the tender chicken & protein packed quinoa that are dressed in a homemade pineapple and honey vinaigrette. Prep Time 5 mins Cook Time 20 mins Total Time 25 mins.

This roast pumpkin quinoa salad is made with chunks of pumpkin roasted to golden, crispy-edged perfection in a coating of honey, extra virgin olive oil and spices. Gluten free, dairy free and perfect for some healthy meal prep!Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes.

Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth. Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight.

Pumpkin Bread Zucchini Bread Mexican Chicken Quinoa Salad Rating: Unrated 15 This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It’s well worth trying, I make it often since discovering quinoa at my health food store.

List of related literature:

Add the zucchini and remove the chicken.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

3 Stir the basil and parmesan cheese into the chicken mixture, add salt and pepper to taste, and serve over the quinoa.

“Glycemic Index Diet For Dummies” by Meri Reffetto
from Glycemic Index Diet For Dummies
by Meri Reffetto
Wiley, 2014

Remove and discard the bay leaf, then add the broth mixture to the chicken and vegetables.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Add the chicken stock, water, butternut squash, and pears and lock the lid in place.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

On Tuesday, you could whip up a quick chicken and whole-wheat pasta salad, and on Wednesday, you could use the bones to make stock for a soup to have during the weekend (or freeze that stock to use in later meals).

“Eating Clean For Dummies” by Jonathan Wright, Linda Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Larsen
Wiley, 2011

Add all of the vegetables and herbs, along with the chicken breast and thigh meat, and simmer for 15 minutes longer or until the chicken is fully cooked.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

4 Add the turmeric, thyme, zucchini, mushrooms, peas, chicken stock, and cooked quinoa.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

Add the arugula and almonds to the chicken and toss with the dressing.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Add the shredded chicken, feta, sunflower seeds, and toasted almonds.

“The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles” by Tracy Lockwood Beckerman
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles
by Tracy Lockwood Beckerman
Ulysses Press, 2019

Sweet and simple, this dish takes only minutes to create and goes well paired with any Paleo meal.

“The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages” by Nell Stephenson, Loren Cordain
from The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages
by Nell Stephenson, Loren Cordain
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • I definitely want to try the kale, strawberry, mango, & avocado salad first, you’re right, it looks gorgeous!! Thank you for sharing these recipes, I’ve been wanting to learn how to make salads from “scratch” instead of pre-made. How long do those salad in mason jars last in the fridge anyways?

  • Yum yum! I love all three bowls not sure which one to try first. I found your video was presented very well. I’ve never had to edit hope the process wasn’t crazy.

  • These look very delicious. The only thing I personally like to do, is always add a little sweet factor to the dressings, so for me it’s always about a teaspoon of organic honey.

  • Негине, Вы прелесть!!! Обожаю Ваши рецепты! В свободное для себя время с удовольствием пересматриваю все Ваши видеоролики по несколько раз!!! Салат сезонный ( с тыквой))) приготовила!! Бесподобный вкус!!! Спасибо Вам огромное, что своими красивыми кулинарными шедеврами возрождаете желание и любовь к армянской кухне..))) ������������

  • Oo that Asian inspired one sounds right up my alley! I made a kale+spinach salad tonight with fresh raspberries, grated carrots, avocado, and quinoa before I even saw this video!! reminds me of the last recipe you shared

  • Idk if all quinoa taste the same, but i tried the tri color quinoa && i didnt like the flavor && it was crunchy. But now that i watch this i didnt rinse them && it was microwaved kind.

  • Wow! These are all going to be delicious! I will make all three, but I think I will start off with the Asian Quinoa Salad just because I love nut butters. Such great and simple recipes. Dani, you are the BEST!!!!!

  • Здравствуйте Heghine не могли бы в описаниях добавить рецепт на армянском языке, я хочу приготовить по вашим рецептам, но к сожаления не понимаю по английски.Спасибо

  • Hi Dani
    I enjoy watching your clean & Delicious videos. But I have to ask you what brand of quinoa you use.
    Truthfully I always try your vegetarian recipes and they come out very delicious. But my tabbouleh quinoa salad was bit bitter. And I figured out my quinoa was not the same brand that you use. Mine was healthy choice
    And the grains look like brownish in color.
    Hope to hear from you.
    Thanks

  • Lucky me, I’m picking up like 5 lbs of different types of quinoa (it’s on sale, of course) this weekend since it’s been a while since I’ve made any. Thanks for the inspiration!

  • I love all of them. I’m allergic to asparagus but I will swap it out and try these all!
    Can the Asian dressing be added before hand? I may do these as meal prep like you mentioned. Nothing goes bad or gets yucky after a few days inn the fridge?
    Thanks!!

  • I love your videos But i think you should think about buying A new 4K Camera with HDR I think it will make your videos 10 times better.

  • I like quinoa but do like other grains better. Might sub with farro, pearled barley or brown rice. They look great though and can’t wait to try the asparagus one.

  • Hey Dani, do you by any chance have any Paleo recipes to share? I recently had to change my diet per my doctors. If you don’t, do you know the best Paleo YouTubers to follow? Much appreciation! ��

  • I made a variation with the ingredients I had. I did not know what Tahini dressing was, but I put lots of sesame seeds in the processor, and I guess that made it up somehow. I will be buying the Tahini soon. Thanks for the dressing recipe, that complements the plate so well!

  • This video is right on time because I’ve been trying to add more quinoa in my diet. I can’t wait to try your recipes. Thanks for sharing!

  • I made the asparagus quinoa tonight and it was amazing! Followed your recipie to the letter.. great spring / summer salad! This is a keeper! Thank you!

  • Wow all three look amazing, but if I were to pick one to make first, it would be the Asian flavored one. Thanks for these wonderful recipes!

  • Wow! Made this last night and it is so delicious! Leftovers are great too! Thanks for this great idea for butternut squash and my fav brussel sprouts!!

  • Those look delish! I am unfortunately allergic to quinoa….so my plan today is to make the first salad with asparagus except I’ll be subbing the quinoa with couscous! I just wanted to say I appreciate your views about organic, I do the best I can however I have always said…any produce is better than NO produce. And I laugh every time when you say “ pizza happens here”….pizza is my favorite and I have no intention of giving it up. Thank you for being so refreshing and honest. xxChristine

  • thank you for sharing these I as looking for some new side ideas I will definitely try the first one with asparagus the Asian one looks good as well <3

  • Stunning recipe. And don’t worry your English is very good:) delicious recipe. Im making this tomorrow for sure. And your son is very sweet and helpful

  • it used to drive me mad when I was learning to cook and mum would tell me eyeball it. I do the same now, a bit of this and a bit of that and voila you have a meal.

  • HAHA! Until just recently, I thought the germ in the cooked quinoa was worms and that the quinoa I had bought was bad, and I didn’t ever eat after that! Then not long ago I was told what it was, and now I’m looking for recipes!! LoL!

  • just found your channel last night. you are a breath of fresh air. I cook like you “no recipe., eyeball everything “. Your food looks delicious. If we were neighbors I would swap good with you every daily. ♡♡♡

  • This recipe saved my life this week! Had week of long days at the university and it is perfect to take it with you and even lasts for 3 meals. Yum and thanks!

  • Hello, yesterday I finally got a pumpkin and made this yummy salad. My daughters were not home at that time and my husband and I almost finished it all. Just saved a bit for the girls to try since they knew I was making it. We all loved it so much that I had to make another batch of it. ����

  • I love kale, so the green and fruit salad will probably be first. Great recipes to add to my collection for when it’s just too hot to cook.

  • Ready for lightening things up for spring. These look very family friendly. I’m thinking of trying these with other whole grains. Thanks so much.

  • I really appreciate that all your videos are presented succinctly, and with a flair, unlike the endless rambling I have to endure with most other poorly prepared youtube people. If I’m searching for a recipe and see “Clean and Delicious”, BAM, I’m there! I know that it’ll be an awesome dish that doesn’t have a ton of ingredients and that you’ll get right to the point!

  • Amazing, recepie, can’t wait to make it for my hubby!! I love the way you cook. Thank you, all your recepies are so healthy and easy to make:)