This quinoa & chicken salad is hearty, filling and is made in only one pot!
Ingredients
3 tbsp
Extra virgin olive oil
4 stalk(s)
Green onion
(thinly sliced, separating the white and green parts)
1 cup
Quinoa, uncooked
(rinsed)
1 breast
Chicken breast, boneless, skinless
(halved)
1 tsp
Lemon peel (zest)
1 1/3 cup
Water
454 gm
Asparagus
(trimmed, cut into 1-inch pieces)
1/2 cup
Frozen green peas
(or fresh)
1 tbsp
Lemon juice
2 tbsp
Parsley, Italian, fresh
(chopped)
1 pinch
Coarse salt
1 dash
Black pepper
Instructions
Prepare your vegetables according to the ingredient list.
Heat a medium saucepan (with a lid) on your stovetop over medium-high heat. Add olive oil and let warm for about 30 seconds. Add your green onion whites. Soften them by stirring constantly and cooking for about 3 minutes.
Add your quinoa, chicken, lemon zest, and water. Bring everything to a boil and then reduce to a simmer. Cover your saucepan with a tight-fitting lid and cook everything down for about 11 minutes.
Once your quinoa has cooked for 11 minutes, add asparagus and peas. Cover your saucepan again with a tight-fitting lid and cook until all liquid is absorbed and vegetables are tender (about 4 to 5 minutes more).
Remove the saucepan from the heat, and let stand for 10 minutes. Shred chicken and fluff quinoa.
Add the lemon juice and parsley, season with salt and pepper, sprinkle with leftover green onion greens, and drizzle with oil if desired.
Notes:
Quick Tips:
Large batch this dish and cook extras, store in a tightly sealed container in your fridge for 2-3 days and use as a main dish, salad topper or side throughout the week.
To make vegetarian, replace chicken with another protein source, e.g. eggs, tofu, edamame, chickpeas, etc.
Feeling ambitious? Add in some roasted Brussels sprouts, zucchini, or your favorite greens!
