Roasted Chicken & Vegetable Quinoa Salad EatingWell Test Kitchen reviews online

Roasted Chicken & Vegetable Quinoa Salad


EatingWell Test Kitchen

Mushrooms, carrots and onions are roasted with garlic and fennel seeds in this roast chicken and quinoa salad. Preparing the quinoa with a little less water than is typical makes it cook more quickly and keeps it fluffier‚ perfect for soaking up the sherry-vinegar dressing in this salad. Serve with garlic-rubbed toast. "

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Edition Details

Author

EatingWell Test Kitchen

Cooking method

Preheat oven to 475 degrees F.
Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.
Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.
Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.
Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.
Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F, 8 to 10 minutes more.
Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.

Number of persons

4

Cooking time

40 m

Time for preparing

45 m

Calories

516

Fats

23.6 g

Carbohydrate

43g

Protein

33.6 g

Cholesterol

63 mg

Sodium

711 mg

Ingredients Roasted Chicken & Vegetable Quinoa Salad

1 1/2 cups water
3 cloves garlic, minced
1 teaspoon salt, divided
5 tablespoons extra virgin olive oil
1 cup quinoa
1 pound chicken tenders, halved crosswise
3 tablespoons sherry vinegar or red-wine vinegar
1/2 teaspoon ground pepper, divided
Roasted Chicken & Vegetable Quinoa Salad
3 teaspoons fennel seeds, crushed, divided
10 ounces mushrooms, quartered
4 medium carrots, sliced 1/2 inch thick
1 medium onion, cut into 3/4-inch wedges
8 cups torn escarole or curly endive

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