Sweet and Savory Summer Quinoa Salad
Yeilds: 6 servings
302 calories each
- 2 teaspoons chicken base
- 2 cups water
- 1 1/4 cups quinoa
- 1/4 cup extra virgin olive oil
- 8 oz boneless, raw, without skin chicken breast
- Real Salt Seasoning salt to flavor the chicken
- 2 cups sliced mushrooms
- 1 diced red bell pepper
- 1/2 cup peas
- 2 roma tomatoes cut into 16 chunks
- 1/4 cup raisins
- Real Salt (to taste)
- garlic powder ( to taste)
Start by soaking the quinoa for 5 minutes then rinsing well.* Next, disolve the chicken base in the water (or just use 2 cups of broth if you have it, could also use vegetable broth/base). Add the quinoa, and the olive oil and cook until all liquid is dissolved. In the meantime grill the chicken breast seasoned with the seasoning salt. (I used my George Forman Grill) Place the mushrooms, bell pepper, and peas in a non stick pan with a light spraying of olive oil (you really need a Misto!) and saute until the mushrooms begin to wilt. add the tomato and raisins with a little bit of water, and cook until warmed through. Dice up the chicken breast and add all ingredients together, Mix well. Garnish as you'd like. I used parsley and cucumbers to complete the dish.
*I typically don't rinse or soak my quinoa, but this recipe called for it, so I dutifully did. :)
