Cooking with Kelly: Asian-Infused Chicken Quinoa Salad Recipe

Pretty? No. Delicious? Hell yeah!

Quinoa is an ingredient I'm really into right now. Quinoa is easy to make, packed with proteins and has a ton of health benefits. When purchased from the bulk bins at the health food store, it's pretty cheap, too. I was in a rush to get dinner together the other night and I had a few things to use up, so here's what we ended up with. The result was healthy, filling and tangy. The rice wine vinegar packs a bit of a punch, and the slightly nutty flavor of the quinoa is a great compliment to the crunchy pop of the veggies.


Healthy Asian-Infused Chicken Quinoa Salad Recipe
2 chicken breasts, baked or grilled, then chopped
3/4 cups quinoa
1 1/2 cups water
3 carrots, peeled and diced
2 celery stalks, sliced lengthwise and chopped on an angle
1/4 cup rice wine vinegar
2 Tablespoons low-sodium soy sauce
1 Tablespoon Asian seasoning (a mix from the grocery store)
1 clove garlic, pressed

Rinse the quinoa, then place in a small sauce pan with the water. Bring to a boil, the simmer, covered, for 15 minutes. Remove from the heat and allow to stand for five minutes before fluffing the quinoa.

While the quinoa cooks, combine the vinegar, soy sauce, seasoning and garlic in a small bowl. When the quinoa is done, mix with the vegetables and warm for about three minutes. Add mixed dressing and cooked chicken, then warm until heated through.

This makes about four servings.