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Low Calorie Quinoa Salad Recipe with Chicken

Chef Randy , On November 16, 2022

Quinoa is considered a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber.

Easy Quinoa Salad Recipe with Chicken Overview

Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and vegetables of your choice. This easy to make quinoa recipe has a light fresh taste that you can be sure is healthful. It can be served hot, warm or cold, but no matter how you serve it, it is just a satisfying healthy recipe.

Equipment used in this Quinoa Chicken salad:

Quinoa Salad Recipe

Cooking Tools.

  • Skillet

  • Measuring cups

  • Measuring spoons

  • Spatula or wooden spoon

Ingredients in this Quinoa chicken salad recipe:

Quinoa Ingredients

Quinoa Salad Recipe Ingredients.

  • 3 tablespoons olive oil

  • 1 cup quinoa. Any color you like, or tri-color which is readily available

  • 1 boneless, skinless chicken breast cut into strips

  • 1 tablespoon fresh lemon juice

  • 1 1/3 cups chicken or vegetable stock

  • 1/2 cup fresh or frozen vegetable mix of your choice

  • 2 tablespoons fresh parsley leaves, chopped

  • ½ teaspoon salt

  • ½ teaspoon pepper (or to taste)

Instructions to make this quinoa chicken salad recipe:

  • In a large skillet, heat 2 tablespoons olive oil over high heat.

  • Add the quinoa and stir to toast the grains for about 1 minute.

    Quinoa in Pan

    Toast the quinoa grain.

  • Add the stock to the skillet a bit at a time. Put a couple ladle scoops in and swirl until liquid is absorbed. Repeat this until all the stock is in the skillet.

    Quinoa Broth

    Prepare The Broth.

  • Cook for about 10 minutes on simmer.

  • Meanwhile, heat another skillet over high heat and add the chicken strips, salt and pepper.

  • Brown the chicken slightly, then add to the quinoa to cook together the rest of the way.

  • Add the vegetables, simmer all until the quinoa has bloomed (the grains will open up) and the chicken is cooked through

    Quinoa Chicken

    Toss in the Chicken and Veggies.

  • Add the parsley, stir in and serve.

Chef Randy

After graduating from LeCordon Bleu at the top of his class Chef Randy dove head-first into a culinary career working in many top-tier restaurants including the Golden 1 Center Arena as a lead cook. He later owned and operated a mobile woodfired pizza concept where he championed whole and natural ingredients. Chef Randy is passionate about healthy food and developing relationships with local providers for true farm-to-fork food production.