Quinoa Salad with Chicken and Peruvian Green Sauce

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.

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.