Quinoa And Arugula Salad With Chicken Food

THE BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE

Steps:

• Prepare quinoa as directed and let cool.
• In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
• Toss quinoa, arugula, and dressing together. Sprinkle with chopped almonds.

QUINOA AND ARUGULA SALAD WITH CHICKEN

Steps:

• Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
• Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
• Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
• Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
• Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
• Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.

ROAST CHICKEN WITH BREAD AND ARUGULA SALAD

Steps:

• Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
• Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
• Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
• Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
• Place the arugula in a large bowl, add the vinaigrette, and toss well.

CHICKEN, SESAME AND QUINOA SALAD

Steps:

• Cook the quinoa according to package directions, set aside to cool.
• Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
• 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 container for up to 3 days.

QUINOA, BEET, AND ARUGULA SALAD

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
• Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
• Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.