Quinoa and Chicken Salad with Sun-Dried Tomatoes

Name: Quinoa and Chicken Salad with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 2 cups water; Pinch of kosher or sea salt; 2 cups cooked, shredded chicken; 12 oil-packed sun-dried tomatoes halves, drained and sliced; 1/4 cup extra-virgin olive oil; 2 cloves garlic, minced; 2 tablespoons balsamic vinegar; 1/2 teaspoon Dijon mustard; 1/2 teaspoon brown sugar; 1/4 teaspoon kosher or sea salt, or to taste; Fresh cracked black pepper, to taste; 1/2 cup julienned basil

Servings: persons

1 cup uncooked quinoa
2 cups water
Pinch of kosher or sea salt
2 cups cooked, shredded chicken
12 oil-packed sun-dried tomatoes halves, drained and sliced
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon brown sugar
1/4 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper, to taste
1/2 cup julienned basil

1
Combine the quinoa, water and salt in a medium saucepan.
2
Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
3
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed).
4
Remove from heat.
5
Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
6
Remove the lid and gently fluff the quinoa.
7
Set aside to cool.
8
In a large bowl, combine the cooked quinoa, chicken, and sun-dried tomatoes.
9
In another bowl, whisk together the olive oil, garlic, balsamic vinegar, mustard, brown sugar, salt and pepper.
10
Toss the quinoa mixture with the dressing and basil.
11
Serve at room temperature or chilled.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup uncooked quinoa, 2 cups water, Pinch of kosher or sea salt, 2 cups cooked, shredded chicken, and more.

Yes, Quinoa and Chicken Salad with Sun-Dried Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa and Chicken Salad with Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions