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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Asian Red Quinoa Chicken Salad

September 6, 2019

 

 

 

I've been loving these quick mixes of grain, protein and vegetables, served with a quick dressing.  This can last in the refrigerator 3 or 4 days so it's great to have ready on hand to take to work or serve up as a quick lunch/dinner. It's also packed full of nutrients, the quinoa providing nine essentials amino acids as well as a good amount of fiber. I hope you give this recipe a try, and enjoy!

 

Asian Red Quinoa Chicken Salad

Serves 6-8

 

Ingredients:

1 1/2 cup red quinoa

3 cups chicken broth

2 chicken breasts

1 1/2 teaspoons salt

Oil, for frying

1 teaspoon ground black pepper

1 cup shredded carrot

1 1/2 cup shredded purple cabbage

1 cup chopped green onion, plus more for garnish

1 bell pepper, julienned

Sesame seeds, for garnish

Cilantro, for garnish

Lime wedges, for serving

 

Ingredients for Dressing:

1/3 cup vegetable oil, or oil of choice

1/3 cup soy sauce

1/4 cup honey

1 tablespoon sesame oil

3 tablespoons mirin (rice wine), or more to taste

 

Directions:

 

1. Add the quinoa and the chicken broth to a pot and let it come to a boil. Reduce heat to low, cover slightly and let it simmer until all water has evaporated and quinoa has become tender. Set aside. 

 

2. Butterfly the chicken breasts to make 4 thinner cuts. Season both sides of the chicken with the salt and pepper. Heat a skillet over medium high heat, then add 2 tablespoons of oil. Add the chicken breasts and cook on each side for 4-6 minutes until cooked through. Remove the chicken breast from heat and let it stand for 10 minutes, then dice.

 

3. In a small bowl, combine all the dressing ingredients. Taste, and adjust to desired taste. Set aside.

 

4. In a large bowl, mix the cooked quinoa, diced chicken breast, carrot, purple cabbage, green onion and bell pepper until combined. Mix in the dressing* and serve topped with sesame seeds and cilantro, with lime wedges. 

 

 

*Do not add dressing until you are ready to serve

 

All content is my own unless otherwise stated.

 

 

 

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