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Roasted Chicken & Vegetable Quinoa Salad

  • 40 m
  • 45 m
Lia Huber
“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

    • 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

Directions

  • 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.
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