Quinoa Salad with Chicken, Grapes & Almonds
This quinoa salad features a variety of flavors and textures!
INGREDIENTS
Bottom Layer
- 2 cups water
- 1 1⁄4 cups quinoa, red or brown
- 1 teaspoon vinegar (rice or balsamic)
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon pepper
- 2 tablespoon olive oil
- 1⁄2 cup fresh mint, chopped
- 1⁄2 cup fresh basil, chopped
- 1⁄4 cup fresh cilantro, chopped
- 2 cups shredded chicken breast
- 2 cups grapes, halved
- 1⁄2 cup sliced & toasted almonds
- 3-4 cups baby spinach, chopped
- 1⁄2 cup green onions, chopped
DIRECTIONS
1. Preheat an oven to 350°F. Line a 9 x 9 inch baking dish with parchment paper and spray lightly with cooking spray.
2. In a food processor, combine all ingredients of bottom layer. Pulse until smooth and wet; about 1 minute. Transfer into the lined baking dish and spread evenly and firmly into all four corners with a spatula. Place in preheated oven and bake for 10 minutes.
3. In a medium bowl, combine remaining top layer ingredients; mix well.
4. Remove baking pan from oven, and top with blueberry mixture. Push berry mixture into all corners of pan and press down firmly. Place back in oven for 15 minutes. 5. Remove and let cool, then cut into 9 squares.
Nutritional Content
- Servings: 8 servings (1 serving ≈ 11⁄4 cups)
- Nutritional Amount per Serving:
- Calories: 256
- Protein: 17g
- Fat: 10g
- Carbohydrates: 26g
- Dietary Fiber: 3g
- Core Food Plan:
- Proteins: 1.5
- Nuts & Seeds: 0.5
- Fats & Oils: 0.5
- ns Veg: 0.5
- Fruit: 0.5
- Grains: 1