Chicken, Apple and Parsley Tri-Color Quinoa Salad

This fall inspired recipe created by Chef Jordan Andino starts with a base of RiceSelect® Tri-Color Quinoa, tender chicken, crisp apple and leafy parsley.

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Serves
4
Total Time
50
Prep Time
30
Cook Time
20

Ingredients

  • null 2 cups, RiceSelect® Tri-Color Quinoa
  • null 1tsp, kosher salt
  • null 1 cup, granny smith apple, small dice, skin on
  • null 1/4 cup, parsley, rough chopped, no stems
  • null 1 cup, roma tomato, small diced, no guts
  • null 1/4 cup, craisins
  • null 1/4 cup, red onion
  • null 7oz, chicken breast, boneless, skinless
  • null 1 lemon, halved
  • null 1 tblsp garlic powder
  • null 1/4 cup vegetable oil
  • null Salt and pepper taste
  • null 1 tblsp, dijon mustard, smooth
  • null 2 tblsp, honey
  • null 1/4 cup, apple cider vinaigrette
  • null 1/4 cup, grapeseed oil

Instructions

  1. Cook the Tri-Color Quinoa according to package directions and 1 tsp salt, set aside at room temperature for later.
  2. In a small mixing bowl, combine ingredients for vinaigrette and set aside for later.
  3. In a small mixing bowl, combine the garlic powder, lemon juice, and chicken and season with salt and pepper - mix so the chicken is fully coated and marinated.
  4. Heat a sauté pan on high for 2 minutes without moving around.
  5. Add vegetable oil to hot pan and heat for 20 seconds.
  6. Add chicken and sear on each side for 3.5 minutes. After 7 minutes total cook time, set aside to rest at room temperature, then dice into small squares.
  7. In a large mixing bowl combine all ingredients and season to taste with salt and pepper.
  8. Enjoy hot or cold.