LTF DTox: Mediterranean Chicken Quinoa Salad recipe

All Recipes Salad Grains Quinoa Salad Recipes

Ingredients

2 cups water
1 clove garlic, diced
1 cup uncooked quinoa
2 large cooked chicken breasts, cut into bite-sized pieces
1 large green bell pepper, diced
1 large red onion, diced
½ cup chopped Kalamata olives
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅓ cup fresh lemon juice
¼ cup olive oil
1 tablespoon balsamic vinegar

Nutrition Info

373.1 calories
carbohydrate: 24.8 g
cholesterol: 55 mg
fat: 19.2 g
fiber: 3.2 g
protein: 25 g
saturatedFat: 3.4 g
servingSize: -
sodium: 430.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water and garlic in a pot over high heat. Bring to a boil. Stir in quinoa, reduce heat to medium-low. Cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

  2. Scrape quinoa into a large bowl. Stir in chicken, green bell pepper, red onion, olives, parsley, chives, and salt.

  3. Mix lemon juice, olive oil, and vinegar together in a separate bowl. Drizzle dressing over the quinoa mixture, stir until salad is evenly mixed.

Recipe Yield

6 servings

Recipe Note

D.TOX-friendly quinoa veggie salad with chicken. Serve warm or cold over a bed of baby spinach.

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