Quinoa Roast Chicken And Cashew Salad Gluten Free Recipes

BASIC + AWESOME CHICKEN QUINOA SALAD

Steps:

• Mix all the ingredients in a large bowl until well-combined.
• Season to taste. YOU'RE DONE!

CHICKEN QUINOA SALAD

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.

GRIDDLED CHICKEN WITH QUINOA GREEK SALAD

Steps:

• Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
• Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
• Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

CHICKEN QUINOA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
• Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
• Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.

QUINOA ROAST CHICKEN AND CASHEW SALAD (GLUTEN-FREE)

Steps:

• Prehest oven to 180°C (160°C if using fan-forced).
• Place pumpkin on a baking tray. Drizzle with olive oil and honey and season with salt and pepper.
• Bake pumpkin 20 to 25 minutes or until light golden and tender. Set aside.
• Meanwhile, place quinoa in a saucepan. Cover with two cups of cold water. BRing to a boil over medium-high heat. Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
• Remove flesh from chicken, SHred flesh and cover to keep warm.
• Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
• TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
• Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar. Serve.