CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
BUFFALO CHICKEN-QUINOA BAKE
Find your new favorite Buffalo chicken recipe with this Buffalo Chicken-Quinoa Bake. This Buffalo Chicken-Quinoa Bake is topped with savory cheddar cheese.
Provided by My Food and Family
Categories Cheese
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until tender.
- Spoon quinoa into large bowl. Add all remaining ingredients except 1 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. (Or if preparing ahead of time, spoon into freezer-proof 13x9-inch pan sprayed with cooking spray. Wrap with foil. Freeze up to 3 months.)
- Bake 25 to 30 min. or until heated through. (Or if baking frozen casserole, unwrap casserole; cover with additional foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. Or thaw frozen casserole in refrigerator overnight. Bake, uncovered, 35 to 40 min. or until heated through.)
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 910 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 25 g
QUINOA BUFFALO CHICKEN SALAD
Make and share this Quinoa Buffalo Chicken Salad recipe from Food.com.
Provided by Jezagerm
Categories Chicken Breast
Time 25m
Yield 2 Bowls, 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the hot sauce, vinegar and olive oil, and add 1 tsp of salt. Set aside.
- Place one cup of rinsed quinoa into a pot with 2 cups of water. Bring to boil, reduce to low, cover and cook for 15 minutes.
- Spray a pan with cooking spray. Cook broccoli for about 5 minutes until bright green (not too soft). Add broccoli slaw and cook for further 2 minutes. Add a little water if need be.
- Once softened, removed from pan and set aside.
- Add chicken to pan and cook until done. Add 1/4 cup of sauce mixture and cook until it is absorbed, about 2 minutes.
- In a large bowl, place quinoa, cooked chicken, vegetable, onions, and blue cheese crumbles.
- Pour remaining sauce over mixture and combine well.
Nutrition Facts : Calories 929.5, Fat 49.9, SaturatedFat 9.3, Cholesterol 117.9, Sodium 1674.1, Carbohydrate 67.2, Fiber 9.4, Sugar 4.5, Protein 54
QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE
This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 8
Number Of Ingredients 13
Steps:
- Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
- While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
- Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
- In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 18.5 g, Cholesterol 30.6 mg, Fat 11.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 3.2 g, Sodium 547.1 mg, Sugar 2.8 g
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