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Chicken Quinoa Salad

Featured in the Honolulu Star-Advertiser on June 1, 2016.
Recipe compliments of The National Kidney Foundation.

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Ingredients:

Chicken Quinoa Salad

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 2 tablespoons olive oil
  • 5 green onions, finely chopped
  • 1/2 bell pepper, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 2 medium cooked boneless skinless chicken breasts, diced
  • 1 avocado, diced
  • 1 lemon, juiced
  • Salt and pepper to taste

Directions:

  1. Bring quinoa and water to a boil in a saucepan.
  2. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is fully absorbed, 10-15 minutes.
  3. Set aside.
  4. Heat oil in a medium skillet over medium heat.
  5. Add green onions, bell pepper, tomatoes, and sauté until soft, then add chicken and cook for 5-6 minutes or until chicken is fully cooked.
  6. Remove from heat.
  7. Combine quinoa and ingredients sautéed in skillet into a large serving bowl.
  8. Fold in avocado and lemon juice.
  9. Salt and pepper to taste.
  10. May serve hot or cold.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
360 calories, 16 g fat, 2.5 g saturated fat, 0 Trans-fat, 70 mg cholesterol, 45 mg sodium, 30 g carbohydrate, 6 g fiber, 3 g sugar, 27g protein

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