Roasted Quinoa Chicken Salad

With roasted quinoa and a simple two-step cooking technique of chicken breasts, this quinoa salad is truly a palatable delight.

5 from 1 vote

Course: Dinner, Lunch

Cuisine: American, Healthy, Mediterranean

Keyword: Best quinoa recipes, Best Quinoa Salad, Healthy Salads, Quinoa Salad

Prep Time: 10

Cook Time: 3

Total Time: 13

Servings: People

Calories: 770kcal

Author: Julietkitchen By Chef Yasmin

8 - 10 ounces grape or cherry tomatoes halved or quartered
12 - 15 small strawberries hulled and halved if needed
1/2 small red onion peeled, thinly sliced and soaked in cold water for 15 minutes
1/2 haas avocado cutup into chunks
5 ounces butter lettuce organic
5 ounces arugula organic
1 cup micro greens like micro broccoli

Get Recipe Ingredients

In a two quart saucepan, sauté garlic and cilantro in olive oil. 1 to 2 minutes on medium heat.
2 - 3 tablespoons extra virgin olive oil, 3 - 4 garlic cloves, 1 bunch fresh cilantro
Drain the quinoa. Add to the aromatics and add ground cumin, salt and freshly ground black pepper. Mix and cook 2 minutes.
1 cup quinoa, 1/2 teaspoon ground cumin, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt
Pour in the stock. Stir. Bring to a boil. Cover and reduce flame to low. Simmer 13 to 15 minutes until liquid is absorbed.
2 cups chicken stock
Let the quinoa rest, covered for 10 minutes. And preheat oven, 425 degrees fahrenheit.
Transfer the quinoa to a sheet pan lined with parchment paper. Spread it out on the sheet pan.
Roast for 10 to 15 minutes. Remove from the oven and cool.

Combine the salt, black pepper and cumin in a small prep bowl.
1 1/4 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin
Add the chicken breasts to a plate or sheet pan. Sprinkle the seasoning mix all over the breasts, patting it in to adhere. Rest for 10 to 15 minutes.
1 1/2 pounds chicken breast
Heat the duck fat (or avocado oil) in a large stainless steel skillet. Use medium flame.
2 - 3 tablespoons duck fat
Add the chicken breasts, skin side down. Cook 4 to 5 minutes, until golden brown.
Use a kitchen tong to carefully flip the chicken breasts. Use a pot holder and carefully transfer the skillet to the preheated 425 degree oven. Roast for 8 to 10 minutes until the internal temperature is 160 to 165 degrees fahrenheit
Transfer the breasts to a cutting board and rest for 5 to 8 minutes before cutting up to desired size.

Dump all the salad dressing ingredients into a mini food processor. Pulse until well combined. Taste and adjust seasoning if needed.
Note: The excess salad dressing can be refrigerated for up to one week.
3 cloves garlic, 1 small shallot, 2 - 3 tablespoons fresh cilantro leaves, 1/2 small haas avocado, 2 tablespoons freshly squeezed lime juice, 2 tablespoons champagne vinegar, 1/2 cup avocado oil, Optional: 1 - 2 teaspoons for a slightly sweet dressing, Optional: 1/2 to 1 teaspoon dijon mustard, salt and fresh ground black pepper to taste

Assemble the salad with the remaining salad ingredients, quinoa and chicken. Drizzle with your desired amount of salad dressing. Enjoy!
8 - 10 ounces grape or cherry tomatoes, 12 - 15 small strawberries, 1/2 small red onion, 1/2 haas avocado, 5 ounces butter lettuce, 5 ounces arugula, 1 cup micro greens