Quinoa Chicken Salad With Orange Balsamic Dressing
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 623
When summer is calling and the kids are hungry, this is perfect to throw at them as they rush out the door to the next crazy activity.
Inspired by: https://tenina.com/recipes/quinoa-chicken-salad-with-orange-balsamic-dressingrecipe updated Dec 21, 2021
Ingredients
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- Scallion
- 4
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- Orange
- 1
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- Celery stalk
- 2
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- Canned chickpeas
- 400 g
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- Orange
- 1
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- Quinoa
- 80 g
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- Water
- 1 L
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- Chicken breast
- 3
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- Extra virgin olive oil
- as needed
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- Fresh basil leaves
- 15 g
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- Mint leaves
- 15 g
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- Paprika
- 1 teaspoon
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- Ground cinnamon
- 1 teaspoon
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- Allspice
- 1 teaspoon
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- Balsamic vinegar
- 40 g
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- Ground cumin
- ½ teaspoon
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- Extra virgin olive oil
- 80 g
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- Mixed salad leaves
- as needed
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- Dried cranberries
- 20 g
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- Pine nuts
- 20 g
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- Pink himalayan salt flakes
- as needed
Tools
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Stove
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TM5
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Varoma tray - tm5
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Large serving bowl
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Simmering basket
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Tm5 bowl
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Large cast iron skillet
Step preview
- Place chicken breasts into a lined Varoma dish
- Rinse quinoa in simmering basket
- Add water to the TM5 bowl
- Insert basket, set Varoma dish in position
- Steam quinoa then set aside - approx 20 min, 100°C, speed 3
- Brush a clean large cast iron skillet with extra virgin olive oil and cover
- Char grill chicken breast fillets on a grill pan on a high heat until just seared
- Rest before slicing
- Place all ingredients except chicken and quinoa into large salad bowl while you make the dressing
- To make the dressing add scallion, fresh basil, mint leaves, paprika, ground cinnamon and allspice to the TM5 bowl
- Add orange, orange, balsamic vinegar, ground cumin and extra virgin olive oil to the TM5 bowl
- Blend with MC in place - 10 sec/speed 10
- Transfer quinoa to TM5 bowl
- Stir - approx 4 sec, reverse speed 2
- Let rest for 10 minutes
- Mix quinoa in the salad
- Serve dressed salad with chicken slices on top