It’s spring, and it always encourages me to cook greener, fresher, and lighter. My daughter is home for the summer and is attempting to eat gluten-free. Since it’s now two against one (my hubs eats everything and anything), I have the task of making food that my husband won’t turn away because it’s gluten-free. He has never liked quinoa, so this was a big risk. He loved it!!!! The key was that I bought quinoa that was already cooked. I think it tastes less bitter and he agreed. I’ve made this without the chicken for myself (I’m vegetarian), but this is the full recipe that includes the chicken.
Warm Spring Quinoa + Greens Salad
*serves 4-5*use organic when possible*
- two tablespoons of olive oil, plus more for serving
- four scallions, cleaned and chopped chunky
- two boneless, skinless chicken breasts
- the zest of one lemon
- the juice of one lemon
- 1 1/2 cups of water
- one pound of asparagus, cleaned and cut into one inch pieces
- 1/2 cup of frozen peas
- three tablespoons of chopped Italian parsley
- two cups of frozen, cooked quinoa (I buy it from Trader Joe’s in the frozen section)
- two cups of arugula or your favorite greens
In a medium saucepan, cook the scallions in two tablespoons of olive oil for 3-5 minutes. Add the water and bring to a boil. Once boiling, add the chicken breasts and lemon zest. Cook chicken breast for 12 minutes; turning halfway through. Add asparagus and peas and cook for four minutes or until asparagus is just tender. Remove chicken from saucepan and shred with two forks. Add back to saucepan. Drain excess water left over from cooking.
Meanwhile, warm up quinoa per the directions on the package and set aside when done.
Add quinoa to the saucepan and combine with chicken and vegetables. Add lemon juice and parsley. Season with sea salt and pepper. Set aside.
In a separate bowl, toss arugula with 2-3 tablespoons of olive oil and salt and pepper. Divide among salad bowls. Top the greens with warm quinoa salad. Serve and enjoy!
P.S. For my favorite energy bar recipe, go HERE.
