Roasted Chicken & Vegetable Quinoa Salad

Roasted Chicken & Vegetable Quinoa Salad might be just the salad you are searching for. This recipe makes 4 servings with 526 calories, 35g of protein, and 24g of fat each. For $4.22 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 213 people have made this recipe and would make it again. This recipe from Eating Well requires ground pepper, water, salt, and red wine vinegar. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 99%, this dish is super. Users who liked this recipe also liked Roasted Vegetable Quinoa Salad, Roasted Vegetable and Quinoa Salad, and Roasted Vegetable Quinoa Salad.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 40 minutes

 

Ingredients:

4 medium carrots, sliced 1/2 inch thick

1 pound chicken tenders, halved crosswise

8 cups torn escarole or curly endive

3 teaspoons fennel seeds, crushed, divided

3 cloves garlic, minced

1/2 teaspoon ground pepper, divided

10 ounces mushrooms, quartered

5 tablespoons extra-virgin olive oil

1 medium onion, cut into 3/4-inch wedges

1 cup quinoa

3 tablespoons sherry vinegar or red-wine vinegar

1 teaspoon salt, divided

1 1/2 cups water

Equipment:

oven

chefs knife

whisk

bowl

baking sheet

sauce pan

kitchen thermometer

Cooking instruction summary:

Preheat oven to 475 F. Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper. Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes. Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat. Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 F, 8 to 10 minutes more. Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.

 

Step by step:


1. Preheat oven to 475 F.

2. Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork.

3. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

4. Combine mushrooms, carrots and onion in a medium bowl.

5. Drizzle with 2 tablespoons of the oil mixture and toss well to coat.

6. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

7. Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes.

8. Remove from heat and let stand, covered, for 5 minutes.

9. Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

10. Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 F, 8 to 10 minutes more.

11. Whisk vinegar into the remaining oil mixture.

12. Add escarole (or endive) and the quinoa and toss with the dressing.

13. Serve the salad topped with the roasted vegetables and chicken.


Nutrition Information:

Quickview
526k Calories
35g Protein
23g Total Fat
44g Carbs
79% Health Score
Limit These
Calories
526k
26%

Fat
23g
37%

  Saturated Fat
3g
22%

Carbohydrates
44g
15%

  Sugar
6g
7%

Cholesterol
72mg
24%

Sodium
814mg
35%

Get Enough Of These
Protein
35g
70%

Vitamin A
15951IU
319%

Vitamin K
316µg
302%

Manganese
1mg
82%

Vitamin B3
16mg
81%

Vitamin B6
1mg
69%

Selenium
47µg
68%

Phosphorus
581mg
58%

Folate
221µg
55%

Potassium
1582mg
45%

Copper
0.88mg
44%

Vitamin B5
4mg
44%

Vitamin E
6mg
43%

Fiber
10g
42%

Magnesium
167mg
42%

Vitamin C
33mg
41%

Vitamin B2
0.68mg
40%

Vitamin B1
0.41mg
27%

Iron
4mg
24%

Zinc
3mg
20%

Calcium
181mg
18%

Vitamin B12
0.26µg
4%

Vitamin D
0.26µg
2%

covered percent of daily need
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