I used whole grain quinoa (pronounced keen-wa), fresh chicken instead of store bought rotisserie (but that is a great idea if you are pressed for time), added some goodies I thought would punch up the flavors (feta, rice vinegar, cumin, lime) and used red grapes instead of green for a brighter presentation.
I poached the chicken in a flavorful broth (cumin, lemongrass, ginger) and then used the broth to make the quinoa. It’s a pretty adaptable recipe. You could use other spices, goat cheese instead of feta, orange slices or apple cubes instead of grapes... Let me know if you try something that works well.
Punched Up Whole Grain Quinoa Salad
Serves 5 as main course; approximately 394 calories, 38 grams carbs, 15 grams fat, 31 grams protein per serving
1 pound boneless, skinless breast of chicken, sliced into thin strips
2 cups low sodium chicken broth
1 stalk of lemongrass, sliced thinly
1 TBSP finely chopped ginger
4 tsp ground cumin, divided
Ground black pepper
1 cup whole grain quinoa
Serve at room temperature or chilled, alone or over chopped greens (lettuce, chard, arugula…). Tangy feta and lime, smoky cumin, sweet grapes, tender chicken, satisfying quinoa....all good and good for you!
I served this at room temperature alongside my Asian Chard Salad.