Quinoa Chicken Salad
Classic chicken salad revamped with a gourmet touch
Ingredients
- 1 large Chicken Breast You could use your favorite part of the chicken. Minimum of one cup of chicken, 2 cups works best
- ½ cup Cooked Quinoa
- 2 tbps Mayonnaise
- ⅓ whole Red Onion Small Dice (Add more if you like ) (Wait till all the ingredients are combined before adding more onion )
- 2 tbps Diced Apple
- 2 tbps Grape tomatoes
- 2 tbps Grapes
- 1 tbps Sliced Almonds
- 1 tbps Chopped Walnuts
- ½ juiced Lemon
- 1 teaspoon Chopped Watercress (Or use Parsley, Cilantro)
- ½ teaspoon Salt To taste
- ¼ teaspoon Black Pepper
Instructions
How To Make Quinoa
- Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold water for about 30 seconds to remove its natural coating (saponin), which can give it a bitter taste.
- Cook the Quinoa: Transfer the rinsed quinoa to a saucepan. Add 2 cups of water and a pinch of salt.
- Bring to Boil: Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa has absorbed all the water.
- Rest the Quinoa: Remove the saucepan from heat and let it sit, covered, for 5 minutes. This allows the quinoa to steam and become fluffy.
- Fluff and Serve: Fluff the quinoa gently with a fork and serve.
Making The Quinoa Chicken Salad
- Prepare the Chicken: Cut and cube the chicken into bite-size pieces. Add the cut chicken into a mixing bowl.
- Season the Chicken: Add mayonnaise, salt, and pepper to the chicken and mix well, ensuring to coat all the chicken.
- Combine Ingredients: Next, add all ingredients (red onion, diced apple, sliced almonds, chopped walnuts, chopped watercress) except the grape tomatoes. Add additional seasoning of salt and pepper if needed. Remember, food served cold needs more salt than foods served hot.
- Taste and Adjust: Check the seasoning at this point. Taste, Season & Adjust (TSA)
- Add Tomatoes: Last, add in the grape tomatoes and fold them in gently.
- Chill: Refrigerate for 30 minutes before serving.
How To Make Quinoa
- Ingredients:1 cup Quinoa (white, red, or tricolor)2 cups WaterPinch of Salt
- Instructions:Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold water for about 30 seconds to remove its natural coating (saponin), which can give it a bitter taste.Cook the Quinoa: Transfer the rinsed quinoa to a saucepan. Add 2 cups of water and a pinch of salt.Bring to Boil: Bring the mixture to a boil over medium-high heat.Simmer: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa has absorbed all the water.Rest the Quinoa: Remove the saucepan from heat and let it sit, covered, for 5 minutes. This allows the quinoa to steam and become fluffy.Fluff and Serve: Fluff the quinoa gently with a fork and serve. It can be used as a base for salads, as a side dish, or in various other recipes.
Notes
Rinsing is Key: Always rinse quinoa before cooking to remove the saponin coating, which can cause bitterness.
Water-to-Quinoa Ratio: The ideal ratio is 2:1 (water to quinoa) for perfectly cooked quinoa.
Cooking Time: Depending on the quinoa type, cooking times may vary slightly. Check packaging for specific instructions.
Resting Period: Allowing quinoa to rest after cooking helps it absorb any remaining moisture and become fluffier.
Versatility: Cooked quinoa can be used in a variety of dishes, from salads to pilafs. It's also a great substitute for rice or pasta.
Storage: Store cooked quinoa in an airtight container in the fridge for up to 5 days.
Seasoning: Quinoa absorbs flavors well, so consider using broth instead of water for cooking, or add herbs and spices for extra flavor.