Quinoa Chicken Sald
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8 servings
- 1 cup quinoa- rinsed
- 8 ounces of cooked chicken breast (baked chicken, crispy tofu, or extra garbanzo beans)
- 16 ounces cherry or grape tomatoes- halved
- 14 ounce can chickpeas ( optional)
- 1 cup Italian parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup red onion, finely diced
- zest from one lemon
- handful of Arugula or Spinach (optional)
- 8 oz small mozzarella balls (halved)- optional or sub-feta or goat cheese!
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice, more to taste
- 1 tsp salt
- Cracked pepper to taste
- 2 garlic cloves, finely minced
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Preparation
Step 1
Rinse Quinoa and place in medium pot with 1 3/4 Cup water and 1/2 tsp salt on high heat. Bring to a boil, cover and turn heat to low, and cook covered 15-20 minutes, or until all water is absorbed. Fluff with fork and cool in fridge, overnight or for 1 hour.
Step 2
To make dressing, mix all ingredients in a small bowl.
Step 3
When quinoa has chilled, place in large bowl, fluff with fork. Add tomatoes, chickpeas, chicken or tofu, herbs, zest, onion and mozzarella balls (optional).
Step 4
Toss with dressing. If you like, place it on top of a bed of greens like arugula or mixed lettuces.
Step 5
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