PERUVIAN CHICKEN, AVOCADO & QUINOA SALAD
Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado
Provided by Justine Pattison
Time 30m
Number Of Ingredients 10
Steps:
- Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
- While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
- Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
- Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
- Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.
Nutrition Facts : Calories 512 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
CHICKEN, AVOCADO CREAM AND QUINOA SALAD-IN-A-JAR
Enjoy a layered lunch with this portable, Mexican-inspired salad. Layer quinoa, corn, chicken, salsa and homemade avocado crema in wide-mouthed glass jars with lids. A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse, sometimes called a "supergrain." To save time, make a big batch and freeze it in resealable bags for up to 1 month.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 salads
Number Of Ingredients 15
Steps:
- Make the quinoa: Bring the quinoa and 1 1/4 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes. Drain off any excess water. Stir in the cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooled, covered and refrigerated for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
- Make the avocado cream: Process or blend the avocado, sour cream, Parmesan, lime juice, 1 to 2 tablespoons water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
- If the corn still has a chill, microwave it for about 1 minute.
- Assemble the salads: Using four 16-ounce wide-mouthed glass jars with lids, divide the quinoa evenly among the jars, then add the following in separate layers: the corn, chicken, salsa, avocado cream and pepitas. Pack the crushed tortilla chips (about 1/4 cup per salad) and lime wedges in separate small containers for transporting.
- Just before serving, transfer the jarred ingredients to a large bowl, add the tortilla chips and a squeeze of lime juice and toss.
CHICKEN AVOCADO QUINOA SALAD
An easy salad, like chicken avocado quinoa salad, that can be made ahead and enjoyed all week long is perfect for meal prep or just to get ready for a summer party!
Provided by Shannah Coe
Categories Salads
Time 30m
Number Of Ingredients 9
Steps:
- In a large bowl, mix onion, black beans, corn, chicken and quinoa together.
- In a blender, combine the lime juice, cilantro and agave to make the dressing.
- Cut the avocado in small pieces and toss in dressing. Add avocado to quinoa mixture.
- Pour dressing over quinoa mixture and toss to combine. Sprinkle with sea salt.
QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO
Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad -tasty warm, at room temperature or cold - is a great way to use up leftover or rotisserie chicken. It's perfectly satisfying without the chicken, too, if you're vegetarian.
Provided by Genevieve Ko
Categories grains and rice, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
- Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
- Divide the salad among dishes and top with the chopped almonds and avocado.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 23 grams, Carbohydrate 57 grams, Fat 29 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 563 milligrams, Sugar 11 grams, TransFat 0 grams
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
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- Prepare the chicken: Marinate the chicken with coriander, basil, crushed red pepper, garlic glove, black pepper and some salt for at least 30min.
- In a non-stick pan, add the chicken with 1 tbsp olive oil and cook at medium to medium-high heat, stirring occasionally for 5-6 minutes until the chicken is done. Add the parsley, stir in for about a minute and turn the heat off. Let it cool off a little, before you add it to the salad.
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