The Simplest Salad

If you’ve got leftover olives and dipping veggies from a party, the remains of a roasted chicken or turkey and the time to dash out a batch of quinoa, then you’ve got the makings of an amazing salad that’s equally delicious hot or cold. Toss the ingredients together the night before for a marinated whole grain salad or when you get home from work for hot comfort food.  It doesn’t get much easier or tastier than this.

Chicken Quinoa Salad

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Forget pasta salad. Once you taste the way the quinoa just soaks up the simple dressing and experience the way the dressing-rich grains coat each piece of vegetable, you might even wonder what anyone ever saw in mayonnaise-drenched macaroni in the first place.

Servings: 4 (236 G)

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ingredients

  • 1 cup dry quinoa
  • 3 cups broccoli florets
  • 1 cup cooked chicken breast, shredded
  • 3/4 cup carrots, shredded
  • 1/4 cup kalamata olives, chopped
  • 3/4 cup red bell peppers, roasted and chopped
  • 2 tablespoons part-skim parmesan cheese, grated
  • 2 tablespoons reduced-fat feta cheese, crumbled
  • Greek Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried mint
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Cook quinoa according to package directions. Transfer to a large bowl and toss with a fork. Allow it to cool for 30 minutes.
  2. Add broccoli, chicken, carrots, olives, roasted red bell peppers and cheeses to quinoa, stirring to combine.
  3. To make dressing: Combine oil, lemon, mint, salt and pepper and whisk thoroughly.
  4. Pour dressing over quinoa and stir to combine. Serve at room temperature or chilled.