This Roasted Chicken Quinoa Salad recipe is an amazing side dish for any meal! It’s guaranteed to satisfy your most intense quinoa cravings.
Quinoa Salad
This quinoa salad is great for an afternoon snack or light dinner. This is another variation of my Mango Chicken and Blue Cheese Quinoa Salad from a few weeks ago. You can enjoy this salad room temperature right after you whip it up or chill it in the refrigerator to eat cold. Either is YUM! Also, it cooks up in 15 minutes on the stove top. With my simple lemon dressing you can add just about whatever you like to your salad. Get creative and have fun eating 🙂
Try my Quinoa Party Salad too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s what I chose to put in my salad. Anything goes really!
How To Make Quinoa Salad
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Cook quinoa according to package directions. When done cooking, transfer it to a large bowl and toss with a fork. Let cool for 30 minutes or so, tossing every 5 minutes.
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Add broccoli, chicken, carrots, olives, roasted red bell peppers, parmesan and Feta cheese to quinoa, stirring to combine.
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To make dressing, place oil, lemon, salt and pepper into a mason jar with a lid. Close lid and shake for 30 seconds or until well combined.
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Pour dressing over quinoa and stir to combine. Taste and add additional salt and pepper to taste. Serve room temperature or chilled.
Once you’ve mixed up your quinoa and ingredients drizzle in my simple lemon dressing.
Ta’da! Quinoa salad you will gobble up in no time.
Roasted Chicken Quinoa Salad
Equipment
- Bowl
Ingredients
- 1 cup dry quinoa
- 2-3 cups broccoli florets
- 1 cup chicken breast cooked, shredded
- 1/2 cup shredded carrots
- 1/2 cup kalamata olives chopped
- 1/2 cup red bell peppers roasted
- 1/4 cup grated Parmesan cheese
Simple Lemon Dressing
- 1/2 cup olive oil extra virgin
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Cook quinoa according to package directions. When done cooking, transfer it to a large bowl and toss with a fork. Let cool for 30 minutes or so, tossing every 5 minutes.
- Add broccoli, chicken, carrots, olives, roasted red bell peppers, parmesan and Feta cheese to quinoa, stirring to combine.
- To make dressing, place oil, lemon, salt and pepper into a mason jar with a lid. Close lid and shake for 30 seconds or until well combined.
- Pour dressing over quinoa and stir to combine. Taste and add additional salt and pepper to taste. Serve room temperature or chilled.