Ltf Dtox Mediterranean Chicken Quinoa Salad Recipes

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MEDITERRANEAN QUINOA SALAD



Mediterranean Quinoa Salad image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

  • Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  • Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g

MEDITERRANEAN QUINOA SALAD



Mediterranean Quinoa Salad image

A delicious and easy dish which is good served chilled as a salad, or warm as an accompaniment to roast chicken, lamb, etc. Gluten Free.

Provided by REALtorFOOD

Categories     Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup red quinoa, rinsed
1/2 cup wild rice, rinsed
2 3/4 vegetable broth
1/4 cup sun-dried tomato packed in oil, chopped
2 tablespoons olive oil (from tomatoes)
1/4 cup pine nuts, toasted
1 cup Baby Spinach, chopped
2 tablelspoons goat cheese, crumbled finely

Steps:

  • Pour Broth into a medium sauce pan and add Wild Rice.
  • Bring to a boil and cook for 5 minutes. Add Quinoa and reduce to simmer, cover and cook 20 minutes or until the liquid is absorbed.
  • Remove pan from heat and stir in Sun Dried Tomatoes and Olive oil. Add Pine Nuts, Baby Spinach and stir to incorporate. (The spinach will slightly wilt).
  • Once slightly cooled stir in crubled goat cheese and incorporate well. You can add additional oil from the tomatoes if needed to bind the flavors.
  • Cover and chill overnight in the fridge.
  • Serve with more goat cheese sprinkled on top.

Nutrition Facts : Calories 180.3, Fat 8.2, SaturatedFat 0.9, Sodium 14, Carbohydrate 22.6, Fiber 2.5, Sugar 0.4, Protein 5.3

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