Quinoa Avocado Pomegranate Grilled Chicken Salad

Quinoa Avocado Pomegranate Grilled Chicken Salad

This was actually the first time I’ve ever eaten quinoa. I’ve been intrigued by quinoa for a long time so I finally decided to give it a try.

This delicious, colorful quinoa avocado pomegranate grilled chicken salad is loaded with superfoods, which is perfect after all the rich Christmas food and cookies I have been eating.

It combines healthy and flavorful ingredients in a light-yet-filling meal.

Quinoa is a gluten-free whole grain with a slightly nutty flavor. It’s a complete protein source, rich in dietary fibers, low in fat.  It also contains iron, calcium, folic acid, magnesium, manganese and copper.

Pomegranate is high in antioxidants, vitamins A and C and fiber.

Avocados are a good source of fiber, potassium, and vitamins C, K, folate and B6.

The lemon dressing is super easy to make. I took the recipe from Jamie Oliver’s book “Ministry of Food“. It’s made in a jar, this way you can shake it up easily and keep any leftover in the jar in the fridge.

This quinoa avocado pomegranate grilled chicken salad is a bowl of goodness, you simply have to love it!

I am thinking a quinoa dessert recipe should be next on my list.

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Quinoa Avocado Pomegranate Grilled Chicken Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 3
Ingredients
  • 100 grams (1/2 cup) quinoa
  • 200 ml (3/4 cup+1 tablespoon) water
  • 150 grams (5.3 ounces) chicken breast, skinless
  • 1 pomegranate, arils only
  • 1 avocado, pitted, peeled and cubed
  • 100 grams (2 cups) romaine lettuce, washed and chopped
  • For the lemon dressing:
  • 3 tablespoons extra virgin olive oil
  • the juice of ½ lemon
  • a pinch of sea salt
  • freshly ground black pepper
Instructions
  1. In a strainer,rinse the quinoa well and drain. In a small saucepan, combine the quinoa with water.
  2. Bring to a boil uncovered.
  3. When it starts to boil, cover, reduce the heat to low and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
  4. While the quinoa is simmering away, place the chicken breast on a ridged grill pan on medium-high heat. Grill, turning once, until cooked through, about 7 minutes per side.
  5. When the chicken is cool to handle, cut in medium cubes or slice into strips and set aside.
  6. Wash and chop the romaine lettuce, deseed the pomegranate, cut the avocado into cubes.
  7. Prepare the dressing.
  8. Take a small glass jar with lid and shake all ingredients until well-blended.
  9. When the quinoa is ready and has cooled down enough, combine the lettuce, avocado, pomegranate and grilled chicken breast in a large bowl.
  10. Pour the dressing over the quinoa avocado pomegranate grilled chicken salad and toss to combine.
quinoa, pomegranate,gilled chicken salad

Quinoa Avocado Pomegranate Grilled Chicken Salad

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