Chicken Quinoa Salad recipe
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Ingredients
- 1 teaspoon extra-virgin olive oil, or to taste 1 cup quinoa, rinsed 2 cups chicken broth 15 fresh asparagus, cut into 1-inch pieces 2 cups chopped cooked chicken 12 grape tomatoes, quartered ¼ cup finely chopped fresh basil ¼ cup grated Parmesan cheese 1 clove garlic, minced ¼ cup extra-virgin olive oil 1 teaspoon salt 1 teaspoon ground black pepper ¼ teaspoon red pepper flakes
Nutrition Info
- 313.1 caloriescarbohydrate: 22 gcholesterol: 37.9 mgfat: 16.5 gfiber: 3.3 gprotein: 19.4 gsaturatedFat: 3.2 gservingSize: -sodium: 473.1 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Quinoa Salad
Directions
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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.