This is from the cookbook, Girlfriends Forever by Susan Branch, a favorite of mine. While I haven't made this salad yet, I enjoy quinoa in other recipes.
According to the recipe, quinoa is a grain that has 700% more iron than enriched white rice and is an excellent source of protein and calcium. It cooks faster than rice and is a great source of fiber.
CHICKEN AND QUINOA SALAD
4 chicken breasts, skinless, boneless
2 cups quinoa
4 1/2 Tablespoons rice vinegar
1 1/2 Tablespons sesame oil
1 1/2 teaspoons low-sodium soy sauce
zest and juice from 2 juicy limes
3 Tablespoons fresh giner, minced
1/4 teaspoon salt
1 cup snowpeas, trimmed and halved
3/4 cup cleery, chopped
3/4 cup water chestnuts, halved
5 large green onions, chopped
1/2 cup currants
1/3 cup dry roasted unsalted peanuts, coarsely chopped
a few good grinds of black pepper, to taste
Put 1-inch water in a large skillet, simmer chicken breasts, covered, until just done. Remove from water and shred or chop. Set aside.
Bring 3 cups water to boil in a saucepan. Add quinoa. Bring back to boil, reduce heat to a simmer, cover and steam 10 minutes until tender. Strain and set aside.
Meanwhile in a large bowl, mix all other ingredients.
Add chicken and quinoa. Stir well and serve.
According to the recipe, quinoa is a grain that has 700% more iron than enriched white rice and is an excellent source of protein and calcium. It cooks faster than rice and is a great source of fiber.
CHICKEN AND QUINOA SALAD
4 chicken breasts, skinless, boneless
2 cups quinoa
4 1/2 Tablespoons rice vinegar
1 1/2 Tablespons sesame oil
1 1/2 teaspoons low-sodium soy sauce
zest and juice from 2 juicy limes
3 Tablespoons fresh giner, minced
1/4 teaspoon salt
1 cup snowpeas, trimmed and halved
3/4 cup cleery, chopped
3/4 cup water chestnuts, halved
5 large green onions, chopped
1/2 cup currants
1/3 cup dry roasted unsalted peanuts, coarsely chopped
a few good grinds of black pepper, to taste
Put 1-inch water in a large skillet, simmer chicken breasts, covered, until just done. Remove from water and shred or chop. Set aside.
Bring 3 cups water to boil in a saucepan. Add quinoa. Bring back to boil, reduce heat to a simmer, cover and steam 10 minutes until tender. Strain and set aside.
Meanwhile in a large bowl, mix all other ingredients.
Add chicken and quinoa. Stir well and serve.
MsgID: 3131292
Shared by: Micha in AZ
In reply to: Recipe: Summer Salads (53)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Summer Salads (53)
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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