Recipes, Salads

A colorful and wholesome Chicken-Quinoa Salad Recipe

Chicken-Quinoa Salad is a simple salad made with just those 4 ingredients. It is healthy, wholesome, and delicious and can be used as a salad and as a balanced one-pot dish.

Chicken-Quinoa Salad

Chicken-Capsicum-Corn Quinoa Salad
Chicken-Capsicum-Corn Quinoa Salad

Ingredients:

Chicken-200gms

Capsicum-2 medium size (100gms)

Corn-60gms

Quinoa-approx 1/4 cup ( 60 gms)

Garlic-6-8 cloves

Red Chilli powder-1/2 tsp

Tamari Sauce-1/2 Tsp

Vinegar-1/2 Tsp

Pepper-1/2 Tsp

Salt-1/2 Tsp

Procedure:

  • Clean, wash and marinate boneless chicken ( breast piece) with salt and pepper for about 15-30mins.
  • Cook the marinated chicken either in a pressure cooker( 2 whistles) / microwave (7-8mins)/ saute it on a griller pan. (Each cooking technique changes the way the final dish tastes). Once the chicken is done, shred it into smaller pieces.
  • Boil the yellow corn and quinoa separately. (*To reduce the cooking time of quinoa, soak it for 1-2 hrs)
  • Finely chop the capsicum and set it aside.
  • Heat coconut oil, add in finely chopped garlic and saute it till it turns slightly brown.
  • Add in capsicum and saute. Then add in the shredded chicken and cooked corn. Saute it.
  • Add in the red chili powder, vinegar, tamari sauce, and salt and then add in the cooked quinoa and saute lightly.
  • Serve the chicken quinoa salad as a meal or as a snack or as a part of a meal. Enjoy.

Note:

  • Add other vegetables like peppers, broccoli, edamame, etc to the recipe, or adjust the dressing as per your choice to personalize the salad.
  • Also, this recipe can serve up to 4 people if served as a salad and can serve up to 2 people when consumed as a one-meal dish.

Chicken-Capsicum-Corn Quinoa Salad

Prep Time15 minutes
Cook Time20 minutes
Resting time20 minutes
Total Time55 minutes
Course: Main Course, Salad
Cuisine: Fusion
Keyword: Salad
Author: Aditi Prabhu

Equipment

  • Bowl

Ingredients

  • 200 gms Chicken
  • 100 gms Capsicum
  • 60 gms Corn
  • 60 gms Quinoa
  • 6-8 Garlic
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Tamari Sauce
  • 1/2 tsp Vinegar
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

Instructions

  • Clean, wash and marinate boneless chicken ( breast piece) with salt and pepper for about 15-30mins. Cook the marinated chicken either in a pressure cooker( 2 whistles) / microwave (7-8mins)/ saute it on a griller pan. Once the chicken is done, shred it into smaller pieces.
  • Boil the yellow corn separately.
  • Boil the quinoa separately too till it cooks and turns translucent. (* To reduce the cooking time of quinoa, soak it for 1-2 hours)
  • Finely chop the capsicum and set it aside.
  • Heat coconut oil. Add in finely chopped garlic and saute it till it turns slightly brown.
  • Add in capsicum and saute. Then add in the shredded chicken and cooked corn. Saute it.
  • Add in the red chili powder, vinegar, tamari sauce, and salt.
  • Finally, add in the cooked quinoa. Saute lightly and serve.

Notes

This recipe can serve up to 4 people if served as a salad and can serve up to 2 people when consumed as a one meal dish.

Author: Aditi Prabhu

Nutritionist

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