Quinoa Chicken Salad


My goal this school year is to spend Sundays preparing fresh, healthy lunches and snacks for the work week. I met my goal this Sunday and spent five hours making a pot of turkey chili, a large container of this quinoa salad, a large bowl of fruit salad, a pot of tomato soup, orange scented granola, a small pot of honey/coconut oil/butter for my husband’s toast, and a crustless quiche.

But back to this recipe! My lovely, new assistant teacher brought in quinoa salad for both of us during the work week before opening day. I loved it instantly! and her. This salad is light, full of protein and crunchy vegetables, and combines the sweet with the salty. I adapted this recipe from the Clean Eating recipe she shared with me.

Quinoa Salad with Chicken

Makes 4-6 servings


4C cooked and cooled quinoa

1# chicken breast

½C currants or dried cranberries

½C pumpkin seeds

1C chopped carrots

½C chopped, fresh mint

½C chopped, fresh Italian flat-leaf parsley

½C chopped scallions

1 red pepper, chopped


½C fresh lime juice (3 limes)


3t honey

1t ground cumin

2t sea salt


Prepare the quinoa according to package directions. It’s generally a 2:1 ratio – water:quinoa. Allow to cool. While the quinoa is cooking, grill or steam the chicken breasts. Remove from steamer and let cool, then chop into bite-sized dice and set aside.

In a small bowl, combine the dressing ingredients and whisk until combined.

In a large bowl, add the cooked quinoa, chicken, vegetables and dressing. Stir to combine. Adjust seasonings.

Serve chilled.


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s