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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.
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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 cup pre-washed 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 quinoa and stir until well 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, mixing until well 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.
