Chicken Quinoa Salad | High-Protein Salad Lunch Ideas for Weightloss
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • Cooked quinoa - 1 to 1.5 cup
  • Chicken breast - 250-300 gms / about 2 chicken breasts, skinless & boneless
  • Onion - 1, medium
  • Cucumber - 1, large
  • Walnut - 8 to 10 kernels
  • Dried blueberry - 2 to 3 tbsp
  • Hung curd/yogurt - ¾ cup
  • Extra-virgin olive oil - 2 tbsp
  • Salt & pepper to taste
Instructions
  1. First we will cook the quinoa. Wash the quinoa thoroughly under running water. You may use a large sieve to wash the quinoa. Then leave the quinoa in the sieve to allow the excess water to drain out for about 10 minutes.
  2. Now heat a saucepan with high sides and add about a teaspoon of ghee (aka clarified butter) or olive oil. Once the ghee/oil is hot, add the washed & drained quinoa to the sauce pan.
  3. Stir the quinoa well to mix it in with oil. Keep stir frying the quinoa for about 2 minutes on medium flame until you get a nutty smell coming out of the quinoa.
  4. Now add the water, double the amount of quinoa plus 2 tablespoons extra; i.e. if you are cooking 1 cup of raw quinoa then add 2 cups + 2 tablespoons of water.
  5. Keep the flame on high and bring the water to boil. Once the water starts to boil, reduce the flame to minimum, cover the saucepan with a tight fitting lid and let the quinoa cook until all the water is absorbed.
  6. It would take about 10 to 15 minutes for the quinoa to absorb all the water and fluff up. Keep checking in between and give a stir using a spatula.
  7. Once all the water is soaked up, switch off the flame and leave the saucepan covered on the stovetop for another 10 minutes; this will soak up any excess moisture leaving the quinoa fluffy. Your quinoa is ready for consumption.
  8. Boil the chicken breast in salted water for 15 minutes until the chicken is fork tender and turns completely white. Take them out and leave it for 10 minutes to cool before cutting them into pieces.
  9. Once the chicken is cool enough to touch, cut them into small bite-sized pieces. Set it aside while you prepare other ingredients.
  10. Cut the cucumber into half-moons of 1 cm thickness. Finely slice the red onion. Chop the walnuts into small pieces. Set everything aside while you make the salad dressing.
  11. Make the salad dressing by mixing hung curd/yogurt, extra virgin olive oil, salt and pepper. Give a very good whisk using a fork to mix all ingredients evenly.
  12. To assemble the salad, take a large mixing bowl. Then add all the prepared ingredients one by one - cooked quinoa, chopped chicken breasts, cucumber, onion, walnut and dried blueberries. First give a good mix before adding the dressing.
  13. Now add half of the prepared salad dressing. Start mixing the salad with the dressing making sure the dressing is evenly distributed. You can do a taste test at this point to check if you need more dressing or not.
  14. If you want a creamier salad, then add the remaining dressing and give another thorough mix using a spatula.
  15. Your salad is ready to serve. You can sprinkle a handful of mixed seeds to add an extra crunch to your creamy salad as well as enhance its nutritional quotient. Serve & enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/11/chicken-quinoa-salad-high-protein-salad-lunch-ideas-for-weightloss/