Chicken Quinoa Salad - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.


  • 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


  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.
Nutritional analysis per serving: Calories 460; Total Fat 25g (32% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 35mg (12% DV); Sodium 435mg (19% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 6g (21% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 21g; Vitamin D 0% DV; Calcium 8% DV; Iron 15% DV; Potassium 15% DV; Vitamin C 110% DV; Vitamin K 70% DV; Niacin 60% DV.
Recipe by Guiding Stars at
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796