Quinoa Chicken Salad in #Augtober

by Nadine on August 26, 2014

Dear, whoever first created the #Augtober hashtag: thank you for telling the truth. 

This recipe is quick to make, and can easily be doubled. It’s healthy. It’s gluten-free. It’s a crowd-pleaser. The leftovers are tasty. Everyone wins.

It even makes radish-haters like radishes!

The original recipe came from CookingLight, but we quickly changed things up. Most notably: we swapped out the couscous for quinoa.

Here’s the version you’ll get at Casa Kalinauskas:

Quinoa Chicken Salad
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Ingredients
  • 2 cups chicken broth (no sodium added)
  • 1 box uncooked quinoa
  • 2 chicken breasts, cooked in olive oil and cubed
  • 1/2 cup thinly sliced green onions
  • 1/2 cup diced radishes
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted in dry skillet over med-high heat
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
Instructions
  1. Cook quinoa according to package directions, using chicken broth instead of water.
  2. In the meantime, cook chicken (or just use leftovers), prepare vegetables and toast pine nuts.
  3. Let the quinoa cool for a few minutes, then combine quinoa, chicken, vegetables and pine nuts in a large bowl.
  4. In a small container, whisk together oil, vinegar, spices and garlic. Drizzle over salad, stir to combine.
  5. Serve in pitas (optional; not gluten-free) with arugula, cucumber slices and tzatziki.

 

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