The chicken quinoa salad contains a well balance of proteins, carbs, fibers, good fat and vitamins. What’s better than a bowl of this a warm salad on a cold winter day or evening? I love the quinoa as it is grain of high protein quality and provides an adequate amount of all essential amino acids.
Thus, it is a protein rich salad and perfect for fitness lovers. I can assure, that this salad is a perfect option for anyone looking for a meal full of essential vitamins and minerals. Moreover, quinoa is considered to be a gluten-free grain.
Yields 2-3 servings
- 100 g quinoa, uncooked
- 1 cup water
- pinch of salt
- 1/4 cup cashews or peanuts (I used almond and it worked)
- 2 tbsp coconut oil (divided)
- 2 tsp garam masala (divided)
- 1 tbsp fresh ginger, minced
- 3 tbsp raisins
- 1 tbsp soy sauce
- 300g chicken breast, cut into cubes
- 1 red bell pepper, finely sliced
- 1 medium carrot, coarsely grated
- 2 cups baby arugula leaves
- In a medium pan, combine quinoa, water and salt. Bring to a boil, then cover and simmer until all liquid is absorbed and quinoa is tender about 12 minutes.
- Meanwhile, in a medium pan and over low heat, dry-roast the nuts until golden brown. Shake the pan often to avoid burning. Set aside.
- In a skillet, heat 1 tablespoon of coconut oil over medium heat. Add raisins, ginger and 1 teaspoon of garam masala. Cook for a couple of minutes until fragrant. Transfer to a small bowl and set aside.
- In the same skillet, heat the other tablespoon of coconut oil over medium heat. Add remaining garam masala, the chicken cubes and soy sauce. Keep stirring while the chicken cooks for 2-3 minutes. Reduce heat, then add the cooked quinoa and the raisin ginger mixture. Cook for another minute or so to combine flavors. Adjust seasoning with more soy sauce if necessary. Take off the heat.
- Stir in bell pepper, carrots, and arugula. Sprinkle with toasted nuts. Serve warm or at room temperature.
Recipe adopted from Anja’s Food 4 Thought