Quinoa, Chicken, and Currant Salad
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Quinoa, Chicken, and Currant
Salad June, 2006 Serves 4 / Quinoa, a high-protein grain, is perfect when you need to cook up something fast and healthy. This dish has a balance of protein, carbs, and fats to provide much-needed nutrition for a busy mom. Use any kind of leftover chicken, or buy a preroasted chicken at your natural foods market. If you prefer, substitute fresh blueberries or sliced red grapes for the currants. 1 cup quinoa, well rinsed and drained 2 cups low-sodium chicken broth 2 cups chopped, cooked chicken 1/2 cup dried currants 1/2 cup finely chopped green onion 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 cup toasted slivered almonds Salt and pepper, to taste 1. Combine quinoa and broth in a medium saucepan and bring to a boil. Lower heat to simmer, cover, and cook for 15 minutes. 2. Add remaining ingredients to pot and stir to combine. Let mixture sit for a few minutes to allow flavors to blend. Serve warm, or refrigerate and eat throughout the day as a quick snack. PER SERVING: 474 cal, 35% fat cal, 19g fat, 3g sat fat, 63mg chol, 32g protein, 47g carb, 6g fiber, 292mg sodium |
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