Chicken and Quinoa Salad with Fresh Herbs, Chick Peas, and Feta

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Chicken and Quinoa Salad with Fresh Herbs, Chick Peas, and Feta

Ingredients

  • 1 cup Quinoa
  • 1 3/4 cup vegetable or chicken broth
  • 2-3 cups cooked chopped rotisserie chicken
  • 1 pint grape tomatoes halved
  • 1 can rinsed drained chick peas
  • 1/2 cup chopped Italian parsley
  • 1/4 C chopped mint
  • zest from one lemon
  • 2 cups baby spinach
  • 1/2 cup feta cheese crumbles

Dressing

  • 1/4 C plus 1 T olive oil
  • 1/8 C red wine vinegar
  • 1/8 C fresh lemon juice
  • 2 minced garlic cloves
  • 1 tsp salt
  • Cracked pepper

Instructions

Instant Pot/Electric Pressure Cooker Quinoa

  1. Bring broth to a simmer, add quinoa, stirring to combine. Lock IP/EPC lid into place, choose High Pressure setting for 1 minute, bringing IP/EPC to full pressure. When timer sounds, perform a natural release for 10 minutes. Remove lid and fluff quinoa with a fork.

Stove Top Quinoa

  1. Bring broth to a simmer in a saucepan, add quinoa, stirring to combine. Cover saucepan with a lid, cooking quinoa over low heat for 15-20 minutes until all liquid is absorbed and quinoa is tender; fluff with a fork
  2. To make dressing, whisk all ingredients in a small bowl or shake well in a glass jar with lids
  3. Place cooked quinoa into a large bowl; add tomatoes, chickpeas, chicken, fresh herbs, and lemon zest; toss with dressing. Serve on a bed of baby spinach topped with feta.

Let’s Get You Cookin’,
Chef Alli

 

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