Recipe Quinoa Chicken Salad

Add asparagus and peas cover and cook until liquid is absorbed and vegetables are tender 4 to 5 minutes more.

Recipe quinoa chicken salad. In a bowl toss quinoa with cucumber parsley green onions oil lemon juice and greek seasoning. Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine very well. Add chicken broth and bring to a boil for 5 minutes.

Bring water quinoa and 1 2 of the taco seasoning mix to a boil in a saucepan. Place the quinoa in a large bowl and add the black beans corn red onions red pepper chicken and parsley. Cover saucepan reduce heat to low and simmer until quinoa is tender and has absorbed the broth about 15 minutes.

Step 2 mix chicken and remaining taco seasoning mix together in a bowl. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Bring to a boil reduce to a simmer cover and cook 11 minutes.

Top with chicken tomato and dressing. Garnish with more parsley before serving if you desire. Step 2 remove from heat and let stand 10 minutes.

Cook and stir quinoa until slightly toasted and water has evaporated from quinoa 2 to 3 minutes. Heat 1 teaspoon olive oil in a saucepan over medium heat. Halve and destone the avocado then use a teaspoon to scoop curls of it over the salad.

Sprinkle the mango chunks and cooked peppers over the quinoa. In a fine mesh strainer rinse cooked quinoa with cold water. Slice up the chicken toss the slices in any juices and add to the salad.