Name: Lean chicken and quinoa salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 7 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 clove garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 3 oz cucumber, diced; 2 stalks celery, thinly sliced; 1 1/2 tbsp fresh parsley, chopped; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Rinse the quinoa in a fine-mesh strainer under cold water and drain well. Combine the quinoa, 1/2 cup of the water, and a pinch of the salt in a small saucepan. Bring to a boil, 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 the olive oil, red wine vinegar, the remaining water, minced garlic, 1/8 teaspoon of the salt, and half the black pepper.
Coat a skillet with cooking spray and heat 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. Done when opaque in the center, 165°F.
Add the cooled quinoa, diced cucumber, and sliced celery to the bowl with the dressing. Toss thoroughly until the quinoa looks glossy and well coated. Fold in the fresh parsley. Taste and add a pinch of the remaining salt only if needed.
Spoon the dressed quinoa salad onto a plate and top with the seared chicken pieces.

Nutrition

Ingredients

Instructions

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