Grilled Chicken Quinoa Salad with Fresh Herbs & Goat Cheese

by lydia on June 12, 2010

I was rummaging through the fridge one day wondering what to have for lunch and stumbled upon a medley of random ingredients I knew would make an awesome salad. I had some chicken from one night, and some chopped veggies from another night’s taco dinner, and fresh herbs in the garden and a random bit of goat cheese leftover.  Don’t ya just love how leftovers can meld together so nicely Grilled chicken quinoa salad with fresh herbs and goat cheese........ sometimes?!

Thankfully, I have been keeping already cooked quinoa on hand for such an occasion as this.

Quinoa is great for those who  do not eat grains and need an alternative. It’s not a grain but can act as a grain replacement in many dishes. It’s also chock full of nutrients and especially good for you when soaked prior to cooking (as soaking removes the saponins and anti-nutrients). However, I do not recommend quinoa for those healing a leaky gut. When I do make quinoa I cook it in homemade chicken stock to enhance its nutritive qualities and flavor. I use this basic recipe for quinoa from Real Food Kosher.

Grilled Chicken Quinoa Salad with Fresh Herbs & Goat Cheese
Author: 
Recipe type: Salad
 
Ingredients
  • 2 heaping cups cooked quinoa
  • 2 cups cooked chicken, diced (for optimal flavor, use grilled chicken)
  • ½ cup red onion, diced
  • ½ cup cucumber, diced
  • 2½ oz. goat cheese, crumbled (or feta would also be nice)
  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons of lemon juice
  • Handful of mint, minced
  • Handful of oregano, minced (or whatever fresh herbs float your boat or are on hand)
Instructions
  1. Place all the ingredients in a bowl, toss together and serve over a bed of lettuce, or by itself topped with some salsa or chopped olives and toasted pine nuts.
  2. To make the quinoa: Place 2 cups quinoa in a bowl and cover with warm water for 12 hours or overnight.
  3. Strain the quinoa through a fine mesh strainer.
  4. Place in a pot with 4 cups water or chicken stock and a teaspoon of salt. Bring to a boil, then reduce to low and cook for 1 hour.
  5. Option: Make a big batch of quinoa and portion into containers in portions (usually 2 cups is a good amount of cooked quinoa) and then freeze it.

This post has been contributed to the ‘Two for Tuesdays Blog Hop‘ over at A Moderate Life.

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X is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to (“your website name” (amazon.com, or endless.com, MYHABIT.com, SmallParts.com, or AmazonWireless.com). – See more at: http://marketingwithsara.com/amazon/warning-to-all-affiliate-marketers#sthash.c4sJDHh6.dpuf
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{ 6 comments }

Chelsea Match June 28, 2010 at 10:46 pm

I truly enjoyed this. It is very educational and useful. I will return to check on upcoming posts.

Lydia July 2, 2010 at 1:25 pm

Glad you enjoyed it Chelsea!!

girlichef August 17, 2010 at 10:05 am

Oh yeah…leftovers that were some how meant to end up in perfect harmony 😉 Love it! This is an awesome sounding chicken salad. Thanks for sharing it with Two for Tuesdays!

Butterpoweredbike August 17, 2010 at 5:09 pm

I just learned how to cook quinoa so that it tastes good a few weeks ago, so it’s ending up in a lot of my leftover re-creations too.

alex@amoderatelife August 17, 2010 at 7:17 pm

Lydie! I love this kind of “throw together” meal that comes out GREAT! It really does stretch not only our culinary skill and taste palette, it also stretches your budget! :) Thanks for posting on the two for tuesday recipe blog hop! :) Alex@amoderatelife

Christy August 20, 2010 at 7:30 pm

What a yummy throw together meal, you would never know it wasn’t planned! thanks for linking this to Two for Tuesdays!

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