Roasted Chicken & Vegetable Quinoa Salad

Roasted Chicken & Vegetable Quinoa Salad

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From: EatingWell Magazine, September/October 2015

Mushrooms, carrots and onions are roasted with garlic and fennel seeds in this roast chicken and quinoa salad. Preparing the quinoa with a little less water than is typical makes it cook more quickly and keeps it fluffier‚ perfect for soaking up the sherry-vinegar dressing in this salad. Serve with garlic-rubbed toast.

Ingredients 4 servings

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  • 3 cloves garlic, minced
  • 1 teaspoon salt, divided
  • 5 tablespoons extra-virgin olive oil
  • 3 teaspoons fennel seeds, crushed, divided
  • ½ teaspoon ground pepper, divided
  • 10 ounces mushrooms, quartered
  • 4 medium carrots, sliced ½ inch thick
  • 1 medium onion, cut into ¾-inch wedges
  • 1½ cups water
  • 1 cup quinoa
  • 1 pound chicken tenders, halved crosswise
  • 3 tablespoons sherry vinegar or red-wine vinegar
  • 8 cups torn escarole or curly endive

Preparation

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  • Ready In

  1. Preheat oven to 475°F.
  2. Mash garlic and ¾ teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and ¼ teaspoon pepper.
  3. Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.
  4. Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.
  5. Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and ¼ teaspoon each salt and pepper in the medium bowl. Toss to coat.
  6. Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165°F, 8 to 10 minutes more.
  7. Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 2¼ cups
  • Per serving: 516 calories; 24 g fat(4 g sat); 10 g fiber; 43 g carbohydrates; 34 g protein; 252 mcg folate; 63 mg cholesterol; 8 g sugars; 0 g added sugars; 12,383 IU vitamin A; 15 mg vitamin C; 138 mg calcium; 4 mg iron; 711 mg sodium; 1,242 mg potassium
  • Nutrition Bonus: Vitamin A (248% daily value), Folate (63% dv), Vitamin C (25% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ starch, 3 vegetable, 3 lean meat, 3½ fat

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