Quinoa Salad with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken Breast, no skin Salt, .25 tsp Pepper, black, .5 tsp Water, tap, 1.5 cup (8 fl oz) Quinoa, .75 cup Scallions, raw, 2 medium (4-1/8" long) red wine vinegar, 3 tablespoon Orange Juice, 1 tbl orange zest, 1 tsp Dijon Mustard, 1 tsp Olive Oil, 1 tbsp Walnuts, 2 tbls, chopped Apples, fresh, 1 cup, quartered or chopped Cranberries, dried, sweetened (craisins), 0.5 cup
1. coat a grill pan with cooking spray and heat over medium high heat. Season chicken with the salt and black pepper; cook 8-10 minutes a side until cooked through. Cool 2-3 minutes, then slice into thin strips
2. Meanwhile, fill a saucepan with the water and add quinoa. Bring to a boil; reduce heat to medium low, cover and simmer 15 minutes. Fluff quinoa with a fork and then refrigerate for 20 minutes.
3. In a medium bowl, whisk together the scallions, vinegar, orange juice, orange zest, mustard and oil. Mix in the walnuts, apple, red onion and cherries. Add the quinoa and toss to coat. Serve topped with chicken.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SWIKLUND1.
2. Meanwhile, fill a saucepan with the water and add quinoa. Bring to a boil; reduce heat to medium low, cover and simmer 15 minutes. Fluff quinoa with a fork and then refrigerate for 20 minutes.
3. In a medium bowl, whisk together the scallions, vinegar, orange juice, orange zest, mustard and oil. Mix in the walnuts, apple, red onion and cherries. Add the quinoa and toss to coat. Serve topped with chicken.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SWIKLUND1.
Nutritional Info Amount Per Serving
- Calories: 340.6
- Total Fat: 9.1 g
- Cholesterol: 41.2 mg
- Sodium: 229.7 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 4.5 g
- Protein: 21.7 g
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