Warm Quinoa And Chicken Salad Recipes

CHICKEN QUINOA SALAD

Chicken Quinoa Salad image

I threw this recipe together based off a pasta salad I liked. I wanted something with quinoa to make it a little healthier. Very delicious!

Provided by Mendy

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 teaspoon extra-virgin olive oil, or to taste
1 cup quinoa, rinsed
2 cups chicken broth
15 fresh asparagus, cut into 1-inch pieces
2 cups chopped cooked chicken
12 grape tomatoes, quartered
¼ cup finely chopped fresh basil
¼ cup grated Parmesan cheese
1 clove garlic, minced
¼ cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.
Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 22 g, Cholesterol 37.9 mg, Fat 16.5 g, Fiber 3.3 g, Protein 19.4 g, SaturatedFat 3.2 g, Sodium 473.1 mg, Sugar 0.8 g

WARM QUINOA SALAD

Warm Quinoa Salad image

Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.

Provided by Mac Rogers

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup extra-virgin olive oil
1 tablespoon lime juice
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 ½ cups water
1 cup dry quinoa (such as Quinta®)
½ teaspoon kosher salt
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can yellow corn kernels, drained and rinsed
½ cup finely chopped red bell pepper
½ cup finely chopped red onion
½ cup finely chopped fresh cilantro

Steps:

Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl.
Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 68.5 g, Fat 18 g, Fiber 13.3 g, Protein 15.8 g, SaturatedFat 2.5 g, Sodium 1210.6 mg, Sugar 5 g

WARM QUINOA AND CHICKEN SALAD

Warm Quinoa and Chicken Salad image

Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This one-pan recipe comes from our book "One Pot."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

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
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup fresh or frozen peas
2 tablespoons chopped fresh flat-leaf parsley leaves
Coarse salt and freshly ground pepper

Steps:

In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.

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