Ltf Dtox Mediterranean Chicken Quinoa Salad Food

MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa Salad image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories Salad Grains Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g

CHICKEN & QUINOA SALAD

Chicken & Quinoa Salad image

This salad is high in protein and simple to make. I use chicken that has been grilled, but any leftover chicken would work. I might also try it with some baked tofu in place of the chicken.

Provided by Chandra M

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups water or 2 cups vegetable broth
1 1/3 cups quinoa, rinsed well and drained
1 cup slivered almonds
3 tablespoons white wine vinegar
2 tablespoons olive oil
3 cups chicken breasts, cooked and shredded (about 2 medium breasts)
1 1/2 cups grapes, quartered
sea salt, to taste
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 308.3, Fat 15.8, SaturatedFat 1.6, Sodium 5.3, Carbohydrate 35, Fiber 5.2, Sugar 6.5, Protein 9.4

MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa Salad image

A great cold salad recipe using the super-food Quinoa! Serve with Seared Chicken with Plum Salsa to make it a complete meal.

Provided by dmanmont

Categories Grains

Time 3h

Yield 1/2 Cups, 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup quinoa, yellow
1/2 cup quinoa, black
2 cups vegetable stock
4 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon garlic powder
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon crushed red pepper flakes
1/2 cup finely chopped fresh basil leaf
1/3 cup sun-dried tomato, finely chopped
10 green onions, chopped
1 lb cherry tomatoes, cut in half
6 ounces kalamata olives, cut in half
3/4 cup pine nuts (toasted)
10 asparagus spears (blanched and chopped)

Steps:

Rinse quinoa in a strainer under running water and drain.
Bring stock to a boil.
Add quinoa and let it simmer for 10-15 minutes (until water is absorbed).
Set aside to cool. Meanwhile prepare vegetables.
Combine ingredients for the dressing, pour over cooled quinoa and stir to mix.
Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
Cover and refrigerate 2-6 hours or 24 hours for maximum flavor.

Nutrition Facts : Calories 511.4, Fat 31.8, SaturatedFat 3.2, Sodium 431.8, Carbohydrate 49.8, Fiber 9.1, Sugar 10.9, Protein 13.5

MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa Salad image

A delicious and easy dish which is good served chilled as a salad, or warm as an accompaniment to roast chicken, lamb, etc. Gluten Free.

Provided by REALtorFOOD

Categories Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup red quinoa, rinsed
1/2 cup wild rice, rinsed
2 3/4 vegetable broth
1/4 cup sun-dried tomato packed in oil, chopped
2 tablespoons olive oil (from tomatoes)
1/4 cup pine nuts, toasted
1 cup Baby Spinach, chopped
2 tablelspoons goat cheese, crumbled finely

Steps:

Pour Broth into a medium sauce pan and add Wild Rice.
Bring to a boil and cook for 5 minutes. Add Quinoa and reduce to simmer, cover and cook 20 minutes or until the liquid is absorbed.
Remove pan from heat and stir in Sun Dried Tomatoes and Olive oil. Add Pine Nuts, Baby Spinach and stir to incorporate. (The spinach will slightly wilt).
Once slightly cooled stir in crubled goat cheese and incorporate well. You can add additional oil from the tomatoes if needed to bind the flavors.
Cover and chill overnight in the fridge.
Serve with more goat cheese sprinkled on top.

Nutrition Facts : Calories 180.3, Fat 8.2, SaturatedFat 0.9, Sodium 14, Carbohydrate 22.6, Fiber 2.5, Sugar 0.4, Protein 5.3

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