warm chicken-quinoa salad
4 srvs, 9 1/2 oz. ea
1 cup quinoa
1 1/2 cups water
2 tablespoons chopped fresh chives or 2 teaspoon dried chives
1/4 cup plus 2 tablespoons olive oil, divided
2 (6 oz.) boneless, skinless chicken breasts, cut into cubes
2 garlic cloves, crushed
1 teaspoon onion salt
1 tablespoon greek seasoning
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1/2 cup balsamic vinegar, divided
1 cup grape tomatoes, cut into quarters
3/4 cup chopped kalamata olives
1 pkg. (4 oz.) goat cheese, crumbled
1 small red onion, chopped
2 tablespoons fresh lemon juice
place quinoa and 1 1/2 cups water in a medium saucepan; bring to boiling.
reduce heat to low; simmer, covered, 20 minutes or until water is absorbed.
stir in chives; set aside and keep warm.
meanwhile, in a large nonstick skillet heat 2 tablespoons of the oil over medium heat.
add chicken, garlic, onion salt, greek seasoning and parsley; sauté until chicken is no longer pink (165°f).
add 1/4 cup of the vinegar; cook until reduced by half.
in a large bowl combine tomatoes, olives, goat cheese and onion.
add quinoa and chicken mixture; stir to combine.
stir in remaining 1/4 cup oil, 1/4 cup vinegar, and lemon juice.
Nutrition (Per Serving)
serving size 9 1/2 oz.
saturated fat 8g
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