This quinoa & chicken salad is hearty, filling and is made in only one pot!
Ingredients
3 tbsp
Extra virgin olive oil
4 stalk(s)
Green onion
(thinly sliced, white and green parts separated)
1 cup
Quinoa, uncooked
(rinsed)
1 breast
Chicken breast, boneless, skinless
(halved)
1 tsp
Lemon peel (zest)
1 tbsp
Lemon juice
1 1/3 cup
Water
454 gm
Asparagus
(trimmed, cut into 1-inch pieces)
1/2 cup
Frozen green peas
(or fresh)
2 tbsp
Parsley, Italian, fresh
(chopped)
1 pinch
Coarse salt
1 dash
Black pepper
Instructions
Prepare your vegetables according to the ingredient list.
Heat a medium saucepan on your stovetop over medium-high heat. Add olive oil and let warm for about 30 seconds. Add your scallion whites. Soften them by stirring constantly and cooking for about 3 minutes.
Add your quinoa, chicken, lemon zest, and water. Bring everything to a boil and then reduce to a simmer. Cover your saucepan with a tight-fitting lid and cook everything down for about 11 minutes.
Once your quinoa has cooked for 11 minutes, add asparagus and peas. Cover your saucepan again with a tight-fitting lid and cook until all liquid is absorbed and vegetables are tender (about 4 to 5 minutes more).
Remove the saucepan from heat, and let stand 10 minutes. Shred chicken and fluff quinoa.
Add the lemon juice and parsley, season with salt and pepper and sprinkle with leftover scallion greens and drizzle with oil if desired. Serve and enjoy! Keep any leftovers in a tightly sealed container in the refrigerator for 2-3 days.
Notes:
Meal Prep
Large batch this dish and cook extras, store in a tightly sealed container in your fridge and use as a main dish, salad topper or side throughout the week.
Vegetarian
Replace chicken with another protein source, e.g. eggs, tofu, edamame, chickpeas, etc.
