Asian Red Quinoa Chicken Salad
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.