Roasted Chicken & Vegetable Quinoa Salad
Roasted Chicken & Vegetable Quinoa Salad might be just the salad you are searching for. This recipe makes 4 servings with 526 calories, 35g of protein, and 24g of fat each. For $4.22 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 213 people have made this recipe and would make it again. This recipe from Eating Well requires ground pepper, water, salt, and red wine vinegar. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 99%, this dish is super. Users who liked this recipe also liked Roasted Vegetable Quinoa Salad, Roasted Vegetable and Quinoa Salad, and Roasted Vegetable Quinoa Salad.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 40 minutes
Ingredients:
4 medium carrots, sliced 1/2 inch thick
1 pound chicken tenders, halved crosswise
8 cups torn escarole or curly endive
3 teaspoons fennel seeds, crushed, divided
3 cloves garlic, minced
1/2 teaspoon ground pepper, divided
10 ounces mushrooms, quartered
5 tablespoons extra-virgin olive oil
1 medium onion, cut into 3/4-inch wedges
1 cup quinoa
3 tablespoons sherry vinegar or red-wine vinegar
1 teaspoon salt, divided
1 1/2 cups water
Equipment:
oven
chefs knife
whisk
bowl
baking sheet
sauce pan
kitchen thermometer
Cooking instruction summary:
Preheat oven to 475 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 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.
Step by step:
1. Preheat oven to 475 F.
2. Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork.
3. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.
4. Combine mushrooms, carrots and onion in a medium bowl.
5. Drizzle with 2 tablespoons of the oil mixture and toss well to coat.
6. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.
7. 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.
8. Remove from heat and let stand, covered, for 5 minutes.
9. 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.
10. 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 F, 8 to 10 minutes more.
11. Whisk vinegar into the remaining oil mixture.
12. Add escarole (or endive) and the quinoa and toss with the dressing.
13. Serve the salad topped with the roasted vegetables and chicken.
Nutrition Information:
covered percent of daily need
