Quinoa Salad with Roasted Chicken, Apricots, and Go

Name: Quinoa Salad with Roasted Chicken, Apricots, and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 pound (455 g) boneless, skinless chicken breast or thighs; Salt and pepper to taste; 1 1/2 cups (260 g) quinoa, rinsed; 2 cups (470 ml) water; 1/2 cup (65 g) dried apricots, chopped; 4 scallions, thinly sliced; 3/4 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

Servings: persons

2 teaspoons olive oil
1 pound (455 g) boneless, skinless chicken breast or thighs
Salt and pepper to taste
1 1/2 cups (260 g) quinoa, rinsed
2 cups (470 ml) water
1/2 cup (65 g) dried apricots, chopped
4 scallions, thinly sliced
3/4 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

1
Preheat the oven to 350F (180C, or gas mark 4).
2
Heat an oven-safe saute pan over medium-high heat.
3
Add the olive oil to the pan.
4
Season the chicken with salt and pepper and sear in the olive oil for 3 to 4 minutes on one side, until golden.
5
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.
6
Remove from the oven and set aside.
7
Meanwhile, in a large saucepan, combine the rinsed quinoa and water.
8
Bring to a boil over high heat, then decrease the heat to medium-low.
9
Simmer for 15 minutes, or until the germ uncurls from the seed and the quinoa is tender and the water is absorbed.
10
Transfer the quinoa to a large bowl, and let it cool.
11
Thinly slice the chicken and add it to the bowl with the quinoa.
12
Add the apricots, scallions, almonds, and garlic to the bowl.
13
In a separate small bowl, whisk together the honey, Dnon, and vinegar.
14
Continuing to whisk, slowly drizzle in the extra-virgin olive oil to make a vinaigrette.
15
Add the vinaigrette to the quinoa, season the salad with salt and pepper, and toss to combine.
16
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.

553

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 pound (455 g) boneless, skinless chicken breast or thighs, Salt and pepper to taste, 1 1/2 cups (260 g) quinoa, rinsed, and more.

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions