Quinoa Chicken Salad With Orange Balsamic Dressing

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1060

When summer is calling and the kids are hungry, this is perfect to throw at them as they rush out the door to the next crazy activity.

recipe updated Jun 25, 2019

Ingredients

  • Quinoa icon
    Quinoa
    120g
  • Water icon
    Water
    1000ml
  • Chicken breast icon
    Chicken breast
    338g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Scallion icon
    Scallion
    60g
  • Fresh basil icon
    Fresh basil
    15g
  • Mint icon
    Mint
    15g
  • Paprika icon
    Paprika
    2g
  • Ground cinnamon icon
    Ground cinnamon
    3g
  • Allspice icon
    Allspice
    2g
  • Mixed salad leaves icon
    Mixed salad leaves
    as needed
  • Celery stalk icon
    Celery stalk
    90g
  • Dried cranberries icon
    Dried cranberries
    20g
  • Pine nuts icon
    Pine nuts
    20g
  • Sea salt icon
    Sea salt
    as needed
  • Canned chickpeas icon
    Canned chickpeas
    400g
  • Orange icon
    Orange
    200g
  • Orange icon
    Orange
    200g
  • Balsamic vinegar icon
    Balsamic vinegar
    36ml
  • Ground cumin icon
    Ground cumin
    1g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    88ml

Tools

  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Large serving bowl
  • kCook icon Simmering basket
  • kCook icon TM5 bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Prep and set aside celery stalk: sliced
  2. Prep and set aside canned chickpeas: drained & rinsed
  3. Prep and set aside orange: peeled & segmented
  4. Prep and set aside orange: zest of
  5. Get the simmering basket
  6. Add rinsed quinoa
  7. Fit the TM5 bowl to TM5
  8. Add water
  9. Steam quinoa then set aside - approx 20 min, 100°C, speed 3
  10. Pre-heat a clean large cast iron skillet - high heat
  11. Add chicken breast
  12. Brush with extra virgin olive oil and cover
  13. Reduce heat until cooked through then set aside
  14. Add scallion to the TM5 bowl
  15. Add fresh basil
  16. Add mint
  17. Add paprika
  18. Add ground cinnamon
  19. Add allspice
  20. Chop - approx 2 sec, speed 7
  21. Add mixed salad leaves
  22. Add prepared celery stalk
  23. Transfer quinoa to TM5 bowl
  24. Stir - approx 4 sec, reverse speed 2
  25. Transfer content of TM5 bowl to large serving bowl
  26. Add dried cranberries
  27. Add toasted pine nuts
  28. Add sea salt
  29. Add prepared canned chickpeas
  30. Add prepared orange to the TM5 bowl
  31. Add prepared orange
  32. Add balsamic vinegar
  33. Add ground cumin
  34. Add extra virgin olive oil
  35. Blend - approx 10 sec, speed 10
  36. Drizzle large serving bowl with content of TM5 bowl
  37. Arrange chicken in large serving bowl
  38. Serve
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