Quinoa Chicken Salad With Orange Balsamic Dressing

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    751

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.

Inspired by: https://tenina.com/recipes/quinoa-chicken-salad-with-orange-balsamic-dressing

recipe updated Oct 8, 2019

Ingredients

  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Canned chickpeas icon
    Canned chickpeas
    400g (about 1)
  • Orange icon
    Orange
    1 (200g)
  • Orange icon
    Orange
    1 (200g)
  • Quinoa icon
    Quinoa
    120g (about ¾ cup)
  • Water icon
    Water
    1 liter (1000ml)
  • Chicken breast icon
    Chicken breast
    3 (338g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Scallion icon
    Scallion
    4 (60g)
  • Fresh basil icon
    Fresh basil
    15g (about 5¾ tbsp)
  • Mint icon
    Mint
    15g (about ½ cup)
  • Paprika icon
    Paprika
    1 tsp (2g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)
  • Allspice icon
    Allspice
    1 tsp (2g)
  • Mixed salad leaves icon
    Mixed salad leaves
    as needed
  • Dried cranberries icon
    Dried cranberries
    20g (about 3 tbsp)
  • Pine nuts icon
    Pine nuts
    20g (about 2¼ tbsp)
  • Sea salt icon
    Sea salt
    as needed
  • Balsamic vinegar icon
    Balsamic vinegar
    36ml (2½ tbsp)
  • Ground cumin icon
    Ground cumin
    about ½ teaspoon (1g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    88ml (¼ cup)

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. Add quinoa to the simmering basket
  2. Add water to the TM5 bowl
  3. Steam quinoa then set aside - approx 20 min, 100°C, speed 3
  4. Pre-heat a clean large cast iron skillet - high heat
  5. Add chicken breast to the large cast iron skillet
  6. Brush with extra virgin olive oil and cover
  7. Reduce heat until cooked through then set aside
  8. Add scallion, fresh basil, mint, paprika, ground cinnamon and allspice to the TM5 bowl
  9. Fit TM5 bowl to TM5
  10. Chop - approx 2 sec, speed 7
  11. Then add mixed salad leaves and celery stalk to the TM5 bowl
  12. Transfer quinoa to TM5 bowl
  13. Stir - approx 4 sec, reverse speed 2
  14. Transfer content of TM5 bowl to large serving bowl
  15. Add dried cranberries, pine nuts, sea salt and canned chickpeas to the large serving bowl
  16. Add orange, orange, balsamic vinegar, ground cumin and extra virgin olive oil to the TM5 bowl
  17. Blend - approx 10 sec, speed 10
  18. Drizzle large serving bowl with content of TM5 bowl
  19. Arrange chicken in large serving bowl
  20. Serve
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