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Are you familiar with quinoa? I was introduced to it over 20 years ago and have loved it ever since. It is a staple on our dinner table and is enjoyed when packed for lunches. It is referred to as “the mother of all grains”, but it is not a grain. It is actually a seed from the amaranth family. It is packed with protein, fiber, essential vitamins, and minerals. It is cooked similarly to rice and has a wonderful nutty taste.
In this recipe, I add lemon juice, red onion, and parsley to enhance the flavors and create a bowl of goodness and nutrition.
Apricot-Curry Chicken Quinoa Salad
Equipment
Ingredients
For the Sauce
- ¾ cup (4 ounces) dried apricots
- ¼ teaspoon curry powder
- ¼ teaspoon cayenne pepper, or to taste (optional)
- ¼ cup rice wine vinegar
- ½ cup water
For the Quinoa
- 2 cups water
- 1 teaspoon Safflower oil or other neutral oil
- 1 cup white quinoa
For the Chicken
- 2 teaspoons Safflower oil or other neutral oil
- 2 boneless, skinless chicken breasts
For the Salad
- 2 tablespoons Extra-virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 2 teaspoons freshly squeezed lemon juice
- 1 cup seeded and diced English cucumber
- ¼ cup diced red onion
- ¼ cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper to taste.
Instructions
For the Sauce
- In a blender, combine the apricots, curry powder, cayenne, rice wine vinegar, and water; purée until smooth. Place a fine-mesh strainer over a bowl and add the mixture, pressing down over the solids. Set the sauce aside until ready to use.
For the Quinoa
- In a medium saucepan, bring the water to a boil. Add the oil and quinoa; stirring until combined. Reduce the heat to medium-low. Cover and cook for 15 minutes or until the liquid is absorbed. Remove from the heat and let stand for 15 minutes. Fluff with a fork and set aside to cool to room temperature.
For the Chicken
- In a small non-stick skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until lightly browned, about 5-7 minutes. Add one-quarter of the apricot sauce, cover and cook over medium-low heat until the chicken is done, about 10-15 minutes more. Transfer the chicken to a cutting board and let rest. Once cool enough to handle, dice the chicken into bite-sized pieces.
For the Salad
- In a large bowl, mix together the quinoa, olive oil, orange juice, cucumber, red onion and parsley. Add the chicken and the remaining apricot sauce; mix until combined. Season to taste with salt and freshly ground black pepper. Refrigerate for at least 1 hour or until ready to serve. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
