Absolutely Delicious Quinoa Salad Recipe With Chicken Packed With Protein & Fiber (30 Minutes) by Elisa Schmitz
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Wow, this is one delicious quinoa salad recipe! If you're looking for a healthier alternative to pasta or rice, or simply a new salad idea, then I suggest trying quinoa. Nutrient-dense quinoa is loaded with health benefits and is a great alternative to white rice and white pasta. Packed with protein and fiber, quinoa is a versatile grain that works perfectly in salads like this one. And this easy quinoa salad recipe with chicken is absolutely delicious! Plus, here's why the health benefits of protein and the health benefits of fiber are key.
Quinoa is an ancient grain that was first cultivated in the Andes region of South America and that's been eaten for thousands of years. Quinoa is a small, round seed that's a complete protein (it contains all nine essential amino acids). I love that quinoa has a nutty taste that easily takes on other flavors added to it. For example, this absolutely delicious quinoa chicken salad includes lemon juice and zest (check out the health benefits of lemon), apple cider vinegar (learn about the health benefits of apple cider vinegar), red onions (onions have plenty of health benefits) and fresh herbs (that provide such farm-to-table goodness) – and the quinoa absorbs so much of those incredible flavors. Plus, quinoa is naturally gluten-free.
To make this high-protein quinoa and chickpea salad recipe, here are the wholesome ingredients you'll need to gather: quinoa, chickpeas (here's why chickpeas are a nutritional powerhouse), celery, fresh parsley, fresh mint leaves, red onion, cooked chicken, lemon juice and zest, apple cider vinegar, honey and extra virgin olive oil. The pistachios and feta cheese are optional (but so good). Feta cheese is among the healthiest cheeses, by the way.
Serve this scrumptious high-fiber quinoa salad recipe as a satisfying lunch or a nourishing dinner any night of the week (I personally love it even more the next day). I hope you enjoy it as much as we do!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1 1/4 cups quinoa, rinsed well then cooked according to package directions
- 15 ounces (1 can) chickpeas, drained and rinsed well
- 1 cup celery, diced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup red onion, diced
- 1 1/2 cups cooked chicken breast, diced
- 2 medium lemons, zest and juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 1 cup pistachios (optional)
- 1 cup feta cheese, crumbled (optional)
- salt and pepper, to taste (optional, but I used about 1/2 teaspoon of each)
Here's how to make it:
- Rinse quinoa then prepare according to package directions. Set aside to cool.
- In a large mixing bowl, add the chickpeas, celery, red onion, parsley and mint. Stir to combine. Add the cooked chicken and stir to combine.
- In a medium mixing bowl, add the lemon zest, lemon juice, apple cider vinegar, honey and olive oil. Season with salt and pepper, to taste, if desired. Whisk to combine. Taste to see if you'd like to add any more of any of the dressing ingredients.
- Add the cooked quinoa to the chicken/vegetable mixture and stir to combine.
- Add the dressing and toss to combine.
- Transfer to a large serving bowl or to individual bowls, if you like.
- Top with pistachios and crumbled feta cheese, if desired. Garnish with additional parsley or mint, if you like. Store leftovers in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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