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My review
Chicken Quinoa Salad
Mendy
"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 318 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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: 318 calories; 16.6 g fat; 22.3 g carbohydrates; 19.7 g protein; 40 mg cholesterol; 793 mg sodium. Full nutrition
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