How to Make Roasted Chicken & Vegetable Quinoa Salad

by Shaun Derry

Learn how to make Roasted Chicken & Vegetable Quinoa Salad

Supplies

  • 3 Cloves Garlic
  • 1 Teaspoon Salt, divided
  • 5 Tablespoons Extra-virgin olive oil
  • 3 Teaspoons Fennel seeds, crushed, divided
  • ½ Teaspoons Ground pepper, divided
  • 10 Ounces Mushrooms, quatered
  • 4 Medium carrots sliced 1/2 inch thick
  • 1 Medium onion, cut into 3/4-inch wedges
  • 1 ½ Cups Water
  • 1 Cup Quinoa
  • 1 Pounds Chicken tenders, halved corsswise
  • 3 Tablespoons Sherry vinegar or red-wine vinegar
  • 8 Cups Torn escarole or curly endive
  • Instructions

    Step 1

    Preheat oven to 475 degrees F

    Step 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.

    Step 3

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

    Step 4

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

    Step 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.

    Step 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.

    Step 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

    Step 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.