BASIC + AWESOME CHICKEN QUINOA SALAD
Spin those salad wheels with this Basic + Awesome Chicken Quinoa Salad that's easy to customize. Cherry tomatoes, shredded bits of artichoke, tender chicken, and fluffy quinoa all snuggled between pieces of fresh spinach.
Provided by Lindsay
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Mix all the ingredients in a large bowl until well-combined.
- Season to taste. YOU'RE DONE!
Nutrition Facts : Calories 298 calories, Sugar 6.3 g, Sodium 405.8 mg, Fat 12.2 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 6.6 g, Protein 22.8 g, Cholesterol 52.5 mg
VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD
Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch Vegan Vegetarian
Time 45m
Number Of Ingredients 24
Steps:
- Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
- Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
- Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
- Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
- Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 492 kcal, Fat 17.8 g, SaturatedFat 2 g, Carbohydrate 68.5 g, Fiber 12.2 g, Sugar 15.5 g, Protein 16 g
GRIDDLED CHICKEN WITH QUINOA GREEK SALAD
A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
- Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
CHICKEN QUINOA
If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America; it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken.
Provided by Kristin Sanchez
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
- Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
- Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 377 calories, Carbohydrate 33.3 g, Cholesterol 55 mg, Fat 14.9 g, Fiber 4.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 553.4 mg, Sugar 2.9 g
GLUTEN FREE QUINOA SALAD
A recipe me and my mom made up as we went when we first got into eating quinoa. With different variations you can make it vegetarian as well.
Provided by Maeleigh
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
- Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
- Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
- Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
- Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
- Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
- Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
- It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.
CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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FAMOUS THAI-INSPIRED QUINOA SALAD | AMBITIOUS KITCHEN
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5/5 (122)Calories 260 per servingTotal Time 25 mins
- To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
- To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
- Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
- Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
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