Name: Quinoa chicken salad with celery
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 2 1/2 tsp extra virgin olive oil; 2 tsp red wine vinegar; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 3 oz cucumber, diced; 2 stalks celery, thinly sliced; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 20 min

Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds and drain well. Combine the quinoa, water, and a pinch of the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and let cool for 5 minutes.
In a large bowl, whisk together 2 teaspoons of the olive oil, the red wine vinegar, minced garlic, 1/8 teaspoon of the salt, and half the black pepper.
Heat the remaining 1/2 teaspoon of olive oil in a skillet over medium-high heat. Season the chicken pieces with 1/4 teaspoon of the salt and the remaining black pepper. Add the chicken to the pan in a single layer. Cook for 4 minutes, flip, and cook for 4 minutes more until the centers are opaque and the temperature reaches 165°F.
Add the cooled quinoa, diced cucumber, and sliced celery to the bowl with the dressing. Toss thoroughly to coat. Fold in the fresh parsley. Taste and add the remaining salt or pepper if needed.
Spoon the dressed quinoa salad onto a plate and top with the seared chicken pieces.

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Ingredients

Instructions

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