Quinoa Chicken Salad

 

One-Pot Warm Quinoa Chicken Salad Eat Clean with Shira Bocar

Video taken from the channel: Everyday Food


 

Chicken and Quinoa Salad | Sanjeev Kapoor Khazana

Video taken from the channel: Sanjeev Kapoor Khazana


 

Best Lean Protein Food Grilled Chicken with Quinoa and Vegetables

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CHICKEN QUINOA SALAD Perfect for Hot Summer Days!!!

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Recipe #2: Chicken Breast and Quinoa Recipe

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Mexican Quinoa Bowl Meal Prep | What’s for Din’? | Gluten Free | Vegan Option

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Crispy Quinoa Chicken Salad CrunchyGooey Dijon mustard, bay leaf, olive oil, kosher salt, quinoa, water and 8 more Greek Quinoa Chicken Salad 365 Days of Baking and More cooked chicken, olive oil, quinoa, red bell pepper, pepper, fresh lemon juice. Mexican Chicken Quinoa Salad Rating: Unrated 15 A quick and easy way to make a delicious healthy meal! By Deemcgee.

Quinoa Salad with Dried Fruit and Nuts Rating: Unrated 71 This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. Directions Place the quinoa in a large bowl, and add the black beans, corn, onion, pepper, chicken and parsley. Pour the vinaigrette over the salad, and stir to combine well. Garnish with more parsley before serving, if desired.

Directions Place the quinoa in a large bowl and add the black beans, corn, red onions, red pepper, chicken and parsley. Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine very well. Garnish with more parsley before serving if you desire.

Ingredients 3 tablespoons olive oil, plus more for serving 4 scallions, white and green parts separated and thinly sliced lengthwise 1 cup quinoa, rinsed and drained 1 boneless, skinless chicken breast, halved 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1 1/3 cups water. Ingredients 1 teaspoon extra-virgin olive oil, or to taste 1 cup quinoa, rinsed 2 cups chicken broth 15 spears fresh asparagus, cut into 1-inch pieces 2 cups chopped cooked chicken 12 eaches grape tomatoes, quartered ¼ cup finely chopped fresh basil ¼ cup grated Parmesan cheese. Discard the garlic clove and scrape the quinoa into a large bowl. Gently stir the chicken, onion, capsicum, olives, feta cheese, parsley, chives and salt into the quinoa. Drizzle.

(If serving as a warm, main-dish salad, allow to cool just enough that the basil and spinach won’t wilt when added and the cheese won’t melt.) In a large bowl, combine cooled quinoa, tomatoes, spinach, chicken, basil, walnuts, parmesan, and garlic. Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool. 2 Preheat broiler with a rack set 4 to 6 in. from heat. Quinoa is a fluffy, gluten-free grain that works beautifully in pilafs and delicate salads.

To keep the grains from getting too mushy, try a ratio of 1 cup quinoa to 1¼ cups water. Bring to a boil, cover, reduce heat, and simmer 12 to 14 minutes or until liquid is absorbed and quinoa is tender. Yield: about 3 cups cooked quinoa.

List of related literature:

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

WHY THIS RECIPE WORKS: We wanted to feature the delicate texture and nutty flavor of quinoa in a fresh-tasting salad hearty enough for a main course.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This is an excellent dressing for mixed greens and is especially good on a grilled chicken salad.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Transfer the quinoa to a large bowl and toss together with the feta, tomato puree, parsley, chives, and dill.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

5 Gluten-free pasta with veggie-boosted sauce and side salad: Sauté 1/2 to one whole onion (chopped), 1/4 cup zucchini, 2 cloves garlic with 1–2 tablespoons olive oil, a pinch of salt, and Italian seasoning with 3 ounces of chicken.

“Integrative and Functional Medical Nutrition Therapy: Principles and Practices” by Diana Noland, Jeanne A. Drisko, Leigh Wagner
from Integrative and Functional Medical Nutrition Therapy: Principles and Practices
by Diana Noland, Jeanne A. Drisko, Leigh Wagner
Springer International Publishing, 2020

4 When the quinoa is ready, add the sesame oil and scallion greens, fluff with a fork, and taste and adjust the seasoning.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

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

A little nutty and a little wheaty, quinoa can be served hot, but my favorite quinoa dish is this salad, in which the grain is tossed with dried fruits and nuts, finished with herbs and a ginger vinaigrette, and served over greens with tangy chilled yogurt.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Cover and simmer about 20 minutes or until quinoa is tender and water is absorbed.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

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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14 comments

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  • Might come off as a stupid question but the chicken breasts I bring are thick. The ones in the video are thin and perfect on both the sides. Is that the rib-meat that is causing that thickness and unevenness on the other side?

  • pretty easy to make. it tasted okay but it was kinda bland. not sure what else I can add…something was missing. maybe veg or chicken stock to cook the quinoa instead of water…

  • I made this and it was AMAZING!!! My cooking skills are abysmal, but thanks to youtube and awesome channels like this and awesome ideas like this my skills are improving

  • I made this with extra lemon, used broccoli as veggie option, added chickpea, and sprikle a bit of feta cheese in top. I’m definitely going to try it again with tofu for a plant based option. t’s very delicious and has clean fresh flavors. I like that it doesn’t make me feel lethargic after I eat it.

  • I made the quinoa recipe tonight. I added a green pepper & couldn’t find fire roasted tomatoes so I sautéed 2 fresh tomatoes as a substitute. This tasted amazing & I think I would get 5 meals out of the recipe.

  • Just made this for dinner. It was sooooo delicious! Note: I had to use 2 cups of chicken stock instead of 1 because the quinoa soaked ups the 1 cup so fast and it still wasn’t cooked all the way. I will definitely be making this again! Thank you so much for the recipe!

  • Omigod, I made this and it was SO DELICIOUS. Left out the cayenne because my friend is a wimp, but I still absolutely loved it. I doubled the recipe to make eight servings (I don’t understand why many meal preps only serve four times because the week lasts for seven days, haha).

  • Looks so good! I’m about to make this right now. I’m prepping two days chicken and two days salmon. Hopefully salmon goes well with Mexican​ quinoa. I’m about to find out lol

  • I usually soak the quinoa the night before to “sprout” it and that helps get rid of all the bitterness than just washing it many times. I can’t wait to try this recipe this weekend! Looks delicious!

  • You can use all water or all stock it depends on the flavour you are going for. Stock will make the dish a lot tastier though. Personally I’d go for chicken stock but you can equally use veg stock.

  • I made this and it came out insanely delicious. Instead of the jalapeños I added chipotles in adobo sauce and instead of the seasonings I used a packet of taco seasoning. It came out scrumptious. Thanks for the recipe.

  • Loved this video! A great lifestyle addition video to your channel.I know you’ve mentioned you were planning to incorporate some other options along with the already priceless beauty videos you provide us with!

  • Do you seed the cucumber and tomatoes?You will eventually slice your fingers if you continue to breakdown the feta that way,be careful break it up with your fingers.Keep going!������

  • This is one of the few Quinoa cooking videos where I see sauteing the “grain” before adding the liquid! This is exactly how I cook it too and it makes for a wonderful Quinoa.:)