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Chicken Quinoa Salad

Rated as 5 out of 5 Stars
0

"I threw this recipe together based off a pasta salad I liked. I wanted something with quinoa to make it a little healthier. Very delicious!"
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Ingredients

40 m servings 313
Original recipe yields 6 servings

Directions

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  1. Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.
  2. Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.

Footnotes

  • Cook's Note:
  • Vegetable broth can be substituted for the chicken broth.

Nutrition Facts


Per Serving: 313 calories; 16.5 22 19.4 38 473 Full nutrition

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Reviews

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I blanched the asparagus first and it really made it tasty.