Category Archives: Quinoa

Healthy Chicken and Quinoa Salad – Guest post from Krazy Kris

 

Today’s guest post is by Kris Beal. Kris is a wannabe fitness/culinary guru who can neither cook nor jog (according to her).
You can visit her main site: The Heart and Humor of Being Human
Or follow her on Twitter @krazy_kris and Facebook

I had a friend who taught me this healthy chicken and quinoa salad. She taught me that most cooking is just assembly – and that if I assemble ingredients that I like, then it will be great! She taught me how to roast pecans (yes they are better that way), showed me how to make a dressing using the “taste” method (even I am qualified to do this), and introduced me to tarragon. I will be forever grateful to her.

This is still one of my favorite dishes of all time. Period. It’s so good, I usually eat it in a couple of sittings 🙂

Ingredients
* 2 cups quinoa, cooked
* 2 cups cooked chicken breast, cubed
* 1 cup green grapes, halved
* 1 cup roasted pecans, chopped
* 1 bunch parsley
* 4 green onions
* Fresh tarragon, leaves from 1 nice stalk

Dijon Dressing
* Olive oil
* Rice vinegar
* Minced garlic
* Dijon mustard
* Fresh lemon juice
* Red pepper flakes or tabasco (just a bit)
* Salt and pepper to taste
* A bit of sugar if the dressing is to tart for your taste

Instructions

Assemble the cooked, cooled quinoa, chicken, grapes, and pecans. Mince together the onions, tarragon, and parsley; add to quinoa mixture. Lightly coat with the Dijon dressing.

You can also see the original full recipe here

Santa Fe Quinoa Salad Recipe

Santa Fe Quinoa Salad Recipe

Servings: 4
Prep: 25 mins
Total: 45 mins

Ingredients
* 3/4 cup quinoa (about 5 ounces)
* 1 1/2 cups water
* Kosher salt
* 1 teaspoon cumin seeds
* 2 tablespoons fresh lime juice
* 6 tablespoons vegetable oil
* Freshly ground pepper
* 1 15-ounce can black beans, rinsed
* 1 small red bell pepper, finely diced
* 1/2 cup finely chopped cilantro
* 1 3-ounce jar cocktail onions, drained and finely chopped

Directions
1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.

original source

Vegetable Quinoa Salad

After a conversation on Lisa Johnson’s Facebook page, I decided that I’d post this quinoa recipe.

For those who don’t know what quinoa is a seed, though many consider it to be a whole grain, but is prepared like rice or barley.

Quinoa is excellent for protein, B12, has low carbs that also release into your system slowly, has high levels of magnesium, and is excellent for those who are vegan/vegetarian looking for sources of Vitamin B and protein.

Now for the recipe.
Makes about 2 servings and is ready in 20 minutes (or so)

You can alter the ingredients to whatever you like, this is just what I use.

Ingredients:
3 TBSP quinoa
1/4 onion (whatever type of onion you prefer-sometimes I use yellow, other times white)
1 stalk of celery
1 fresh clove of garlic (or more if you like garlic-which I do! so sometimes put in 2 cloves)
1/2 red bell pepper
1/2 yellow pepper
approx. 1 TSP of tamari

1 cup of broccoli
1/2 cup chickpeas
water

Preparation:
~Cook the quinoa according to package (should have about 1/2 cup cooked quinoa when done) and set aside.

~Put a few TBSP of water in a skillet to steam sautee the onion for approx. 5 minutes or so.
~Add all your other ingredients (veggies, and tamari) except for the broccoli and chickpeas.
~Cover and heat for approx. 3-4 minutes.
~Add your cooked quinoa, broccoli and chickpeas to the skillet and add water as necessary to steam.

~Cover and steam approx. 3-4 minutes until the broccoli is cooked.
~Then ENJOY!

Alterations:
You can add whatever veggies you want, you can use EVO (extra virgin olive oil) or coconut oil to saute’ everything if you don’t want to use water to steam saute’ (it’s entirely up to you).

Be creative and enjoy!

& Vegan