Saturday, April 28, 2012

Mediterranean Quinoa Chicken Salad



1 Cup Cooked Diced Chicken
1 Cup Quinoa
2 Cups GF Chicken Stock
1 Tomato Diced
1 Red Pepper Diced
1 Small Onion Diced
1 Celery Stalk Sliced
1 Cup GF Italian Dressing
Salt and Pepper to Taste




  1. Combine quinoa and stock in a small sauce pan. Bring to a boil, then cover and simmer for about 15 minutes or until all the liquid is absorbed. 
  2. Let quinoa cool. 
  3. Now combine all the remaining ingredients except for the dressing, salt, and pepper. 
  4. Stir in 3/4 cup of the dressing and refrigerate salad until ready to eat. 
  5. Add the remaining dressing and salt and pepper if desired. 

Note:

Quinoa contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. 

Quinoa's protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! 

Quinoa's protein is  high in lysine, methionine and cystine. This makes it an excellent food to  combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). 

1 comment:

  1. The picture does not do this dish justice. The flavor is just amazing, I had it without chicken and it was YUMMY!!!

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