Chicken with Quinoa Salad

In November, I stumbled upon Chicago Now’s blog Clean Convenient Cuisine and was immediately drawn to something it dubbed a “pre-marathon meal.” Make no mistake, I had no intention at the time to run a marathon, but the flavor combination of this dish drew me in. As is my habit, I emailed it to Jon and he made it for me that evening. In fact, he made enough to last me the entire weekend while I was out of town with friends. I’d never had Quinoa before, but I will certainly have it again, as often as I can. Apparently it is considered a “healthy carb.” And though difficult to find in our city, left to Jon, he can find anything, even if it takes him 7 stores to do so like the pomegranate molasses he needed for the Eggplant recipe I posted a few months ago.

I absolutely love the citrus/mint combination in this dish.

Chicken with Quinoa Salad

  • 3 cups cooked quinoa
  • 1/2 cup cucumber, diced with skin on
  • 1/4 cup red bell pepper, diced
  • 2 tbs. fresh flat-leaf parsley, chopped
  • 2 tsp. fresh mint, chopped
  • 2 tbs. olive oil
  • 1 tbs. freshly squeezed lemon juice
  • 2 tbs. red onion, minced
  • 1 1/2 tbs. red wine vinegar
  • 4 boneless, skinless chicken breast halves, grilled and thinly sliced

Parsley Vinaigrette

  • 2 tbs. freshly squeezed lemon juice
  • 1 1/2 tbs. water
  • 1 tbs. olive oil
  • 2 1/2 tbs. fresh flat-leaf parsley, finely chopped

Combine quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar in a large bowl and toss to mix. For the vinaigrette, whisk together lemon juice and water in a small bowl. Add olive oil and fold in parsley. Divide the quinoa onto plates (and store the rest) and arrange chicken on top. Drizzle with vinaigrette.

**Jon coated the chicken with tempura and spices, baked it and then sliced it up. He also added cilantro, because we love it so much.


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