HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Quinoa Salad with Roasted Chicken, Apricots, and Goat Cheese Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Quinoa Salad with Roasted Chicken, Apricots, and Goat Cheese

Photo by: Theresa Raffetto

Quinoa is a nutritional powerhouse, full of nutrients, fiber, and protein. This is my favorite way to eat quinoa, and I make some variation on this salad every week (e.g., with sweet potatoes, cranberries, and pecans in fall, or roasted red peppers, raisins, and pine nuts in winter. It’s filling and flavorful and holds well if you want to make it a day or two in advance. I serve mine at room temperature or chilled.

Yield: 4 servings

INGREDIENTS
  • 2 teaspoons olive oil
  • 1 pound (455 g) boneless, skinless chicken breast or thighs
  • Salt and pepper to taste
  • 1½ cups (260 g) quinoa, rinsed
  • 2 cups (470 ml) water
  • ½ cup (65 g) dried apricots, chopped
  • 4 scallions, thinly sliced 
  • ¾ cups (85 g) sliced almonds, toasted
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons (30 m) extra virgin olive oil
  • 4 cups (220 g) mixed baby greens
  • 4 ounces (115 g) goat cheese, crumbled

Directions

Preheat the oven to 350°F (180°C, or gas mark 4).

Heat an oven-safe saute pan over medium-high heat. Add the olive oil to the pan. Season the chicken with salt and pepper and sear in the olive oil for 3 to 4 minutes on one side, until golden. Flip over the chicken pieces, and then transfer the pan to the oven and bake for 5 to 6 minutes for chicken breast, or 7 to 8 minutes if you are using boneless skinless thighs. Remove from the oven and set aside.

Meanwhile, in a large saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then decrease the heat to medium-low. Simmer for 15 minutes, or until the germ uncurls from the seed and the quinoa is tender and the water is absorbed. Transfer the quinoa to a large bowl, and let it cool.

Thinly slice the chicken and add it to the bowl with the quinoa. Add the apricots, scallions, almonds, and garlic to the bowl.

In a separate small bowl, whisk together the honey, Dnon, and vinegar. Continuing to whisk, slowly drizzle in the extra-virgin olive oil to make a vinaigrette. Add the vinaigrette to the quinoa, season the salad with salt and pepper, and toss to combine.

Place 1 cup (55 g) of the mixed greens on each of 4 plates, divide the quinoa salad evenly among the plates, and top with 1 ounce (28 g) of the crumbled goat cheese.

Notes

Searing the chicken on the stovetop to brown it, then finishing it in the oven with a slower, gentler heat will keep the chicken moist and flavorful. Just make sure your saute pan is oven-safe.


© 2013 Fair Winds Press
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

687kcal (34%)
567mg (24%)
61g
9g
31g (47%)
0g
7g (36%)
15g
6g
86mg (29%)
12g
44g
225mg
1265mg
334mcg RAE (11%)
15mg (25%)
166mg (17%)
6mg (32%)

Discounts & Benefits