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)
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.