Rainbow Quinoa Salad with Chicken
Servings
6
Servings
6
Ingredients
  • 1cup red quinoa
  • 2cups water
  • 1/4cup olive oil
  • 2tablespoons fresh lemon juice
  • 1 zest from one lemon
  • salt and pepperto taste
  • 1/2cup pomegranate seedsor 1/4 cup dried cranberries
  • 4 green onionschopped
  • 1 yellow pepperthinly sliced
  • 1cup baby spinach
  • 1cup garbanzo beansrinsed and drained (always soak overnight and cook thoroughly; only use canned beans in a pinch)
  • 1/2cup fresh basilchopped
  • 3cups chicken breastbaked or grilled chopped, hormone-free, antibioticfree, free-range
Instructions
  1. Rinse quinoa well. Combine quinoa with 2 cups water in a medium pot and bring it to a boil over high heat. Reduce heat, cover, and simmer for 20 to 30 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
  2. In a small bowl, mix olive oil, lemon juice, lemon zest, salt, and pepper. Set aside.
  3. In a large bowl, mix quinoa, pomegranate seeds, green onions, yellow pepper, baby spinach, and garbanzo beans.
  4. Stir in basil and toss with prepared dressing.
  5. Top with chicken.
  6. Serve chilled or at room temperature.
Recipe Notes

___________________________

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Don’t forget to use the code┬áTANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).

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Rainbow Quinoa Salad with Chicken
Votes: 1
Rating: 5
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Servings
Ingredients
  • 1 cup red quinoa
  • 2 cups water
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 zest from one lemon
  • salt and pepper to taste
  • 1/2 cup pomegranate seeds or 1/4 cup dried cranberries
  • 4 green onions chopped
  • 1 yellow pepper thinly sliced
  • 1 cup baby spinach
  • 1 cup garbanzo beans rinsed and drained (always soak overnight and cook thoroughly; only use canned beans in a pinch)
  • 1/2 cup fresh basil chopped
  • 3 cups chicken breast baked or grilled chopped, hormone-free, antibioticfree, free-range
Servings
Ingredients
  • 1 cup red quinoa
  • 2 cups water
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 zest from one lemon
  • salt and pepper to taste
  • 1/2 cup pomegranate seeds or 1/4 cup dried cranberries
  • 4 green onions chopped
  • 1 yellow pepper thinly sliced
  • 1 cup baby spinach
  • 1 cup garbanzo beans rinsed and drained (always soak overnight and cook thoroughly; only use canned beans in a pinch)
  • 1/2 cup fresh basil chopped
  • 3 cups chicken breast baked or grilled chopped, hormone-free, antibioticfree, free-range
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Rinse quinoa well. Combine quinoa with 2 cups water in a medium pot and bring it to a boil over high heat. Reduce heat, cover, and simmer for 20 to 30 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
  2. In a small bowl, mix olive oil, lemon juice, lemon zest, salt, and pepper. Set aside.
  3. In a large bowl, mix quinoa, pomegranate seeds, green onions, yellow pepper, baby spinach, and garbanzo beans.
  4. Stir in basil and toss with prepared dressing.
  5. Top with chicken.
  6. Serve chilled or at room temperature.
Recipe Notes

___________________________

If you are feeling like you need something extra to fight anxiety and feel more calm and happy, you need to check out our Gaba health calming support supplements. I take this almost everyday and it helps me so much.

You can find this here.

Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).