How to Make Roasted Chicken & Vegetable Quinoa Salad

Learn how to make Roasted Chicken & Vegetable Quinoa Salad

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How to Make Roasted Chicken & Vegetable Quinoa Salad Recipe
8 Steps
Ingredients
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1

Preheat oven to 475 degrees F

2

MAsh garlic and 3/4 teaspoon salt into a paste with the side of chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

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3

Combine mushrooms, carrots and onion in a medium bowl. drizzle with 2 tablespoons of the oil mixture and toss well to coat.

4

Spread the vegetables on a large rimmed bakung sheet. Roast for 10 minutes.

5

Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

6

Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

7

Stir the vegetables and nestle the chicken among them. Continue roasting until an instan-read thermometer insrted into the theickest part of a chicken tender registers 165 degrees F. 8-10 minutes more

8

Whisk vinegar into the remaining oil mixture. ADd escarole (or endive) and the quinoa and toss with the dressing. serve the salad topped with the roasted vegetables and chicken.

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