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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is NOT safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


 

Quinoa Salad with Chicken and Peruvian Green Sauce

Servings: 2 | Serving size: about 2 cups

Cooking time: 45 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.

Quinoa Salad with Chicken and Peruvian Green Sauce recipe from Dr. Gourmet

Ingredients

  • 2 cups water
  • 1/2 cup quinoa
  • 8 ounces boneless skinless chicken thighs
  • 1 large leek (cleaned and sliced into half rounds; keep white and green parts separate)
  • 1/2 large red bell pepper (diced small)
  • 1/4 Cup pumpkin seeds (roasted and unsalted)
  • 6 Tbsp Peruvian Green Sauce
  • 1/8 tsp salt

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.

Chill.

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.

Nutrition Facts

Serving size: about 2 cups

Servings: 2

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
Cholesterol 107mg 37%
Sodium 453mg 20%
Total Carbohydrates 40g 15%
    Dietary Fiber 6g 20%
    Sugars 4g
Protein 34g
Vitamin A 12% Vitamin C 73%
Calcium 5% Iron 30%
Vitamin K 45mcg Potassium 850mg