This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. (Check for modified food starch in the mayonnaise and sour cream in the Peruvian Green Sauce.)
"A heart that loves is always young." -Greek Proverb
Quinoa is a great ingredient for making salads. You can use it in place of pasta in almost any composed salad like this one. The best part is that quinoa is one of the most amazing whole grains you can eat, with tons of fiber and complete protein.
This version is a perfect salad for your next summer potluck or cookout.
Best of all, it's a perfect example of Mediterranean diet adapted for other flavors. Along with the great nutty taste of the whole grain quinoa, you get veggies, great quality oils and lean chicken: four points toward improving your Med Diet Score.
Servings: 2 | Serving size: about 2 cups
Cooking time: 60 minutes (does not include chilling time)
This recipe can easily be multiplied, makes great leftovers, and is better after it has chilled overnight before serving.
This recipe requires Peruvian Green Sauce to be made first.
Place a large skillet in the oven and preheat the oven to 375°F.
Place the water in a small saucepan on the stove and bring to a boil.
Add the quinoa, stir, and simmer gently for 25 minutes, or until almost all of the water has evaporated.
Remove the quinoa from the heat, cover, and set aside for five minutes.
When the oven comes to temperature, place the whole chicken thighs in the skillet and roast for 20 minutes, turning once.
Remove the chicken from the oven and place on a plate to cool. Chill.
Add the green part of the leeks to the skillet the chicken was cooked in.
Return the pan to the oven and roast for 10 minutes. Stir once.
Add the white parts of the leeks to the pan, stir well and roast for 10 minutes. Stir once.
Place the leeks in a large mixing bowl. Allow them to come to room temperature, then chill.
When the quinoa, chicken, and leeks are chilled, add the chicken and quinoa along with the red pepper and the pumpkin seeds to the mixing bowl with the leeks.
Add the Peruvian Green Sauce and fold together gently.
The salad is best if it is chilled overnight before eating.
Serving size: about 2 cups
Amount Per Serving
|Calories 473||Calories from Fat 54|
|% Daily Value|
|Total Fat 20g||26%|
|Saturated Fat 4.5g||23%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 40g||15%|
|Dietary Fiber 6g||20%|
|Vitamin A 12%||Vitamin C 73%|
|Calcium 5%||Iron 30%|
|Vitamin K 45mcg||Potassium 850mg|