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
CHICKEN & QUINOA SALAD WITH ATHENOS DRESSING
Enjoy Chicken & Quinoa Salad with ATHENOS Dressing at your next potluck. This hearty salad will definitely be a crowd-pleaser.
Provided by My Food and Family
Categories Home
Time 32m
Yield 6 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook quinoa in saucepan of boiling water 10 to 12 min. or until tender; drain. Cool 10 min.
- Toss salad greens with chicken and grapes in large bowl. Top with quinoa, onions and nuts.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CHICKEN QUINOA SALAD WITH APPLES AND MOZZARELLA
This is a variation on the popular farro chicken salad and is loaded with protein and healthy carbs.
Provided by Bryan
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Spread on a platter; let cool.
- Combine chicken, Granny Smith apples, mozzarella cheese, parsley, thyme, salt, and pepper in a large bowl. Mix in raspberry vinaigrette. Chill salad for 20 minutes.
- Fold quinoa into the salad. Refrigerate until serving.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 31.9 g, Cholesterol 78.5 mg, Fat 16.5 g, Fiber 3.7 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 813.2 mg, Sugar 11 g
MEXICAN CHICKEN QUINOA SALAD
A quick and easy way to make a delicious healthy meal!
Provided by Deemcgee
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
- Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.5 g, Cholesterol 35 mg, Fat 11.3 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 911.9 mg, Sugar 6 g
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
QUINOA CHICKEN SALAD
This is amazing! If I had to choose just one word to describe it, it would be fresh, fresh, fresh! So perfect for a simple summer meal. It doesn't get any healthier than this either, so basically, it's the perfect dish in my humble opinion! Dont' forget to rinse your quinoa before you cook it to remove the natural "soapy" film! Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!
Provided by healthy mamma
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- *Rinse quinoa in a seive under cold water very well to remove natural, soapy film residue.
- 1. To prepare salad, bring broth to a boil in a medium sauce pan, gradually stir in quinoa. Cook 18-20 minutes. Remove from heat, transfer to a bowl to cool slightly.
- 2. In a cast iron skillet, over medium heat, add pine nuts (NO OIL) and shake constantly until golden brown, about 3 minutes.
- 3. Add chicken, onions, radishes, cucumber, parsley, and toasted pine nuts., toss gently to combine.
- 4. To prepare dressing, combine vinegar, and remaing ingredients stirring with a whisk. Drizzle over salad, toss to combine.
CHICKEN QUINOA BOWLS WITH BALSAMIC DRESSING
I love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! -Allyson Meyler, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely., In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm., Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper., Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing., For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.
Nutrition Facts : Calories 491 calories, Fat 21g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 715mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 42g protein.
CHICKEN & QUINOA SALAD
This salad is high in protein and simple to make. I use chicken that has been grilled, but any leftover chicken would work. I might also try it with some baked tofu in place of the chicken.
Provided by Chandra M
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water and a pinch of salt to a boil in a medium saucepan.
- Add the quinoa, stir, cover, reduce heat to simmer for 15 minutes or until all water is absorbed.
- Remove from heat & remove lid to cool.
- In a skillet over medium heat, toast the almonds until light brown.
- In a large bowl, mix the oil, vinegar, salt & pepper.
- Stir in the quinoa to coat.
- Add the chicken and grapes and toss to combine.
- Serve sprinkled with the toasted almonds.
Nutrition Facts : Calories 308.3, Fat 15.8, SaturatedFat 1.6, Sodium 5.3, Carbohydrate 35, Fiber 5.2, Sugar 6.5, Protein 9.4
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