Chicken Quinoa Salad
Wow! It's great to post again for the first time in 2+ weeks. Family gatherings, passover, birthdays. It's been hectic. But, I finally had some time to whip something up the other day -- I'm overzealous about summer and used ingredients that aren't necessarily in season. Oh, well it was still amazing!
Thank you Jamie Oliver for inspiring my take on your quinoa salad.
I have to admit that although there is the word salad in the title of this recipe, it only slightly resembles a salad. 🙂
But it's great for lunch or dinner.
It looks like a hot mess in the picture, but I promise it's a burst of flavor in each bite. Let's cook!
- Quinoa - 1 cup
- Coriander - 1 handful
- Green chili - 1
- Mint - 1 handful
- Scallions - 6
- Baby spinach - 1 large handful
- Salt - pinch
- Lime juice - 3 tbs
- Olive oil - 2 tbs
- Yellow bell pepper - 1/2
- Avocado - 1/2
- Nectarines - 2-3
- Flattened chicken breasts - 2
- Salt & pepper - to taste
- Feta - 50g
- Sugared pecans - 1 handful
- Greek yogurt - (optional)
PREP: Rinse the quinoa and cook it over low heat with 1 1/2 cups water until ready. In the meantime, blend coriander, chili, mint, scallions, and spinach until it becomes a paste. Mix the spinach paste with the cooked quinoa and then add lime juice, sea salt and olive oil to taste.
Dice 1/2 a yellow bell pepper, 1/2 an avocado, and the nectarines and add to quinoa.
COOK: Generously add pepper and some sea salt to each side of the chicken and grill.
ASSEMBLE: Slice chicken and place on top of quinoa. Crumble feta and pecans and top over salad. Serve it with greek yogurt if you want.