Chicken and quinoa salad

    (71)
    45 min

    This dish is not only simple to make, but it also tastes fantastic! Chicken is stirred into a mixture of quinoa, vegetables and herbs. Enjoy for lunch, dinner or as a side.


    104 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons coconut oil
    • 1 small onion, diced
    • 1 celery stalk, diced
    • 3 carrots, diced
    • 170g quinoa
    • 475ml chicken stock
    • 1 tablespoon mixed herbs
    • 1 teaspoon chopped fresh sage
    • 140g shredded cooked chicken meat
    • salt and black pepper to taste

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery and carrots in the hot oil until tender, about 7 minutes.
    2. Add the quinoa, chicken stock, mixed herbs and sage. Bring to the boil over high heat; reduce heat to medium-low, cover and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes.
    3. Stir in the chicken meat; season with salt and pepper.

    Ingredients

    Coconut oil can be purchased in speciality shops or online. Alternatively, use olive oil.

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    Reviews & ratings
    Average global rating:
    (71)

    Reviews in English (52)

    sleepindawgs
    2

    is this best eaten hot, chilled or at room temperature?  -  21 Sep 2015

    Lauren
    by
    1

    Changed a few things, such as used olive oil instead of coconut oil and left out the mixed herbs. It still turned out delicious! Will keep as a favourite.  -  11 Mar 2014

    by
    51

    Yum! Make sure you rinse the quinoa before you cook it. I sauteed the veggies for 3 1/2 minutes, instead of 7. I didn't want them too over cooked. I didn't use sage, and I'm glad I didn't. Use some chicken thighs with this, it really makes a tastier dish. I cooked the chicken in veggie stock, saved the remaining liquid after they were done, and drizzled it into the pilaf with the chicken for the last step. It helped incorporate the chicken flavor through out, instead of just pilaf with some chicken stirred in. I did reduce it to 2 carrots instead of 3, and didn't notice a carrot shortage at all. I find that an initial rinse of quinoa in a pour spout measuring cup, then pouring it into a cheese cloth, making like a tennis ball shape with it, works fantasticly. Then I can strain it and squeeze it right under the water, it's very quick and effective. (I don't have a mesh screen) Just add a little more quinoa, to make up for what gets stuck in the cloth. Next time I'm going to add some curry, or maybe some coconut milk.  -  20 Oct 2009  (Review from Allrecipes US | Canada)

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