Quinoa and Chicken Salad is a dish that has the perfect blend of complex flavors. Quinoa and Chicken Salad have crunchy vegetables and savory spices that make this meal so tasty that you might find yourself craving more after trying them out just once.
Quinoa And Chicken Salad
Ingredients
Ingredients
- 350 g quinoa
- 800 g water
- 2 eggs
- 3 chicken thighs
- 250 g pumpkin
- 1 bag of mixed greens or baby spinach
- 1 handful sundried tomatoes
- 1 handful kalamata olives
- 1 red onion
- 100 g feta
Instructions
Preparation
- Weigh 350g of dry quinoa into a bowl and cover with water then set aside to soak for 7-12 hours. Drain and rinse in a fine sieve under running water. (If you are in a hurry, pour boiling water over the quinoa and let sit for 10 minutes or more then rinse).
- Weigh 800g of water into TC ProM2.0 bowl, place quinoa into the small 29 steamer basket and insert it into the bowl. Rinse the eggs well and place them on top of the quinoa in a steamer basket. Place the lid on the bowl and a large steamer set on top.
- Chop 3 chicken thighs into cubes and 250g pumpkin into slices 5mm thick and place into the steamer dish, leaving spaces for the steam to get through. Set temperature to 120C, 20 minutes, speed 2. (check chicken and pumpkin in the last 5 minutes of cooking time and break apart with the spatula so it cooks evenly).
- When the quinoa, chicken, and veggies are cooked, remove the eggs from the quinoa, peel, and quarter.
- In a large salad bowl, prepare your salad greens, sundried tomatoes, kalamata olives, 1 red onion finely sliced and feta cheese crumbled. Add quinoa, chicken, and pumpkin to the salad. Gently toss.
- Drizzle with balsamic vinegar and a good quality extra virgin olive oil, or whatever dressing you prefer. Sprinkle with toasted seeds and serve.
- Tips: Can be made vegetarian but omitting the chicken or substituting with tofu.
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