Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Leftover cooked chicken? This healthy grain-salad recipe is the perfect way to use it up. We like the color of red quinoa, but yellow works well too.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2017

Gallery

Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add quinoa, chicken, fennel and grapes; stir to combine. Serve topped with pine nuts.

    Advertisement

Tips

Tips: To make 3 cups cooked quinoa: Bring 1 cup quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 15 to 20 minutes. Remove from the heat and let stand for 10 minutes.

Nutrition Facts

367 calories; protein 18.3g; carbohydrates 29.6g; dietary fiber 4g; sugars 8g; fat 19.7g; saturated fat 2.6g; cholesterol 41.4mg; vitamin a iu 256IU; vitamin c 4.2mg; folate 53.7mcg; calcium 37mg; iron 2.3mg; magnesium 97.1mg; potassium 563.1mg; sodium 336.4mg.
Advertisement