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Quinoa Salad with Chicken
Recipes
Quinoa Salad with Chicken
6 servings
40 minutes total

Ingredients

  • 1 cup quinoa
  • 2 cups chicken broth
  • ¼ cup cashews
  • 1 lb boneless, skinless chicken breast
  • 2 tablespoons extra-virgin olive oil
  • 1 (10 oz) bag frozen mixed vegetables
  • 1 teaspoon garlic powder
  • ½ cup refrigerated ginger dressing

Steps

    1. Combine quinoa and broth in medium saucepan on medium-high; bring to a boil. Reduce heat to low, cover, and simmer 15 minutes or until broth has been absorbed. Remove from heat; transfer quinoa to baking sheet and spread out evenly to cool slightly.
    2. Meanwhile, chop cashews. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Cut chicken into bite-size pieces, coat with oil, and place in pan; cook 3–4 minutes, stirring occasionally, until lightly browned.
    3. Add cashews, mixed vegetables, and garlic powder to pan; cook and stir 2–3 minutes until vegetables are hot and chicken is 165°F. Remove from heat and let stand to cool slightly.
    4. Combine in large bowl: quinoa, chicken mixture, and ginger dressing; toss until blended. Serve warm or chill and serve cold.

Amount per ⅙ recipe serving: Calories 350, Total Fat 15g, Sat Fat 2g, Trans Fat 0g, Chol 55mg, Sodium 490mg, Total Carb 26g, Fiber 5g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 15%