Asian Chicken and Quinoa Salad
Votes: 8
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 250, total fat 10 G., saturated fats 1 G., proteins 14 G., carbohydrates 25 G., fiber 5 G., cholesterol 25 mg, sodium 470 mg, sugar - G.
Calories 250, total fat 10 G., saturated fats 1 G., proteins 14 G., carbohydrates 25 G., fiber 5 G., cholesterol 25 mg, sodium 470 mg, sugar - G.
This nutritious and healthy cooked quinoa salad with fresh vegetables and grilled chicken takes on a whole new flavor when combined with an Asian dressing. This dressing is quick and easy to make in a skillet using sautéed onions, ginger, and garlic, combined with soy sauce, lemon juice, and dark sesame oil. Serve this salad as a filling meal on its own and enjoy its harmoniously balanced flavors and textures.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup quinoa
- 4 tsp vegetable oil
- 1 teaspoon grated ginger
- 3 green onions, chopped
- 1 clove of garlic, grated
- 1/4 cup lemon juice (about 2 lemons)
- 2.5 tbsp. lightly salted soy sauce
- 2 tsp. dark sesame oil
- 1.5 cups shredded white meat grilled chicken, skinless and boneless (about 150 g)
- 1.5 cups finely shredded cabbage (such as Chinese cabbage, white cabbage, red cabbage, or a mixture of these)
- 1 cup carrots, cut into thin strips (about 2 pcs.)
- 1 cup sugar snap peas, sliced diagonally
- 1 teaspoon black sesame seeds
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Recipes with similar ingredients: quinoa, grilled chicken, Chinese cabbage (Napa), carrot, sugar snap peas, ginger root, soy sauce, lemon juice, sesame
Cooking the dish according to the recipe:
- Cook quinoa according to package directions. Let cool.
- Heat the vegetable oil in a small saucepan over medium heat. When hot, add the ginger, onion, and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then stir in the lemon juice, soy sauce, and sesame oil.
- Place cooked quinoa, chicken, cabbage, carrots, and peas in a bowl. Add the dressing and toss. Sprinkle with sesame seeds. Store in an airtight container in the refrigerator for up to 3 days.
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