Italian Quinoa Chicken And Roasted Veggie Salad Food

ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
• Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
• Roast for 15-20 minutes, or until fork tender.
• Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
• In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
• Garnish with parsley.
• Enjoy!

ITALIAN CHICKEN SALAD

Steps:

• I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
• Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
• *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
• Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
• Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

ITALIAN QUINOA, CHICKEN AND ROASTED VEGGIE SALAD

Steps:

• Quinoa cooking directions. Rinse quinoa under cool running water for 2 minutes in a fine mesh strainer. Set aside. Place a large non-stick skillet over medium high heat. Toss quinoa into skillet and shake to distribute. Shake and toss quinoa occasionally for 5 minutes or until it is slightly brown and has a toasty aroma. Remove quinoa to a 2 quart saucepan. Add broth and water. Heat to boiling, cover, reduce heat and simmer on lowest temp until liquid is absorbed, about 15 minutes. Remove from heat. Let stand 10 minutes and fluff. OR Put toasted quinoa and liquids in a microwave rice cooker and cook on HIGH for 15 minutes. Let stand 10 minutes and fluff. Comes out perfect every time! TOASTING IS NOT NECESSARY BUT ADDS A FABULOUS FLAVOR TO THE DISH. I RECOMMEND NOT SKIPPING THIS STEP!
• Spread thawed vegetables out onto a large baking sheet and sprinkle with salt and pepper. Roast in a pre-heated 375 degree oven for 15 minutes or until slightly browned.
• Transfer quinoa to a large bowl. Add roasted vegetables and chicken. Stir to combine well.
• Add dressing in small amounts, stirring to combine, until desired consistency is reached.
• Garnish with grated Parmesan/Romano cheese blend.

ROASTED VEGETABLE QUINOA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.
• Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.
• Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.

ROASTED ITALIAN CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 375.
• Add a small amount of water to a 2 quart saucepan; bring to boiling.
• Add carrots and potatoes; return to boiling.
• Cook, covered for 8 minutes.
• Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl.
• Rinse chicken and pat dry.
• Spray a 9 x 9 x 2" baking pan with nonstick cooking spray.
• Brush chicken with half of the dressing mixture. Place chicken in baking pan.
• Bake, uncovered for 10 minutes.
• Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken.
• Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink.
• Place chicken on a serving platter.
• Toss tomatoes with vegetables.
• Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.

ITALIAN CHICKEN SALAD

Steps:

• Cook chicken on stovetop by placing in 1/2" boiling water, bring back to a boil and reduce to a simmer, turning after 5 minutes Cook until done, then cool and chop into cubes.
• Heat oil in skillet over medium-high heat.
• Add walnuts for 1-2 minutes, stirring as not to burn.
• Add peppers, stir.
• Drain juice from jar of artichokes into skillet.
• Chop artichokes into large pieces and add to skillet.
• Add peas and oregano.
• Cook about 3 minutes.
• Pour into a bowl.
• Add lemon juice and season with salt and pepper.
• Add chicken and stir.
• Sprinkle onions over salad.
• Serve warm or cold.

QUINOA & FETA SALAD WITH ROASTED VEGETABLES

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

CHICKEN & QUINOA SALAD

Steps:

• Bring water and a pinch of salt to a boil in a medium saucepan.
• Add the quinoa, stir, cover, reduce heat to simmer for 15 minutes or until all water is absorbed.
• Remove from heat & remove lid to cool.
• In a skillet over medium heat, toast the almonds until light brown.
• In a large bowl, mix the oil, vinegar, salt & pepper.
• Stir in the quinoa to coat.
• Add the chicken and grapes and toss to combine.
• Serve sprinkled with the toasted almonds.

QUINOA AND ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Line a 15x10x1 inch baking pan with foil; spray foil with oil.
• Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
• Place garlic cloves to one side of foil-lined pan.
• Bake in 400 degree oven for 20 minutes.
• Remove garlic from pan. Set aside to cool.
• Bake remaining vegetables for 15 to 20 min more or until tender.
• Meanwhile, thoroughly rinse guinoa. Drain.
• In saucepan combine broth and water. Bring to boil.
• Stir in quinoa. Return to boil.
• Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
• Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
• Add roasted vegetables to quinoa mixture. Toss gently to combine.

ITALIAN CHICKEN SALAD

Steps:

• DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
• SALAD: Combine chicken and remaining ingredients in a large bowl.
• Pour dressing over salad, and toss gently to combine.