This chicken and quinoa dish is packed with healthy proteins and good fats. Walnuts give it crunch, and oranges and herbs give it lots of fresh flavors. I added some red and yellow diced peppers and topped with a bit of avocado.
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings
1 cup cooked quinoa
3 oz. shredded rotisserie chicken breast (about ½ cup)
1 oz. walnuts, coarsely chopped (about 14 halves)
1 medium orange, peeled and chopped
2 Tbsp. chopped fresh cilantro leaves
2 tsp. extra-virgin olive oil
2 tsp. red wine vinegar
¼ tsp. sea salt
1 dash ground black pepper
Optional – extra veggies (i.e. peppers) and avocado
1. Place quinoa, chicken, orange, walnuts, and cilantro in serving bowl.
2. Drizzle with olive oil and vinegar; season with salt and pepper.
3. Mix well and enjoy.
Tip: Simmer your chicken in some bone broth in the crock-pot to get the tenderness, flavour and extra health benefits.
1 yellow, 1 red, 1 blue/orange