Warm Quinoa Salad With Carrots And Grilled Chicken

Name: Warm Quinoa Salad With Carrots And Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (1 cup) red or black quinoa; Salt and freshly ground black pepper; 1/4 cup pine nuts; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 3 garlic cloves, minced; 1/2 medium red onion, finely chopped; 2 medium carrots, halved lengthwise and sliced crosswise into half-moons; 2 teaspoons ground cumin; 1 tablespoon plus 1 teaspoon sherry vinegar; 2 (about 6 ounces each) skinless, boneless chicken breast halves, cut into 1-inch cubes; 2 tablespoons small mint leaves

Servings: persons

6 ounces (1 cup) red or black quinoa
Salt and freshly ground black pepper
1/4 cup pine nuts
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced
1/2 medium red onion, finely chopped
2 medium carrots, halved lengthwise and sliced crosswise into half-moons
2 teaspoons ground cumin
1 tablespoon plus 1 teaspoon sherry vinegar
2 (about 6 ounces each) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons small mint leaves

1
Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
2
Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the 3 tablespoons of olive oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. Stir in the quinoa and vinegar and season with salt and pepper.
3
Light a grill. Drizzle the chicken with olive oil and thread onto 4 skewers. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.
4
Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.

425

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

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 11 ingredients. The key ingredients include: 6 ounces (1 cup) red or black quinoa, Salt and freshly ground black pepper, 1/4 cup pine nuts, 3 tablespoons extra-virgin olive oil, plus more for drizzling, and more.

Yes, Warm Quinoa Salad With Carrots And Grilled Chicken 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!