Quinoa And Brown Rice Salad With Chicken Recipe

This quinoa and brown rice salad with chicken is a nutritious and flavorful dish that is perfect for a light lunch or dinner. The combination of quinoa and brown rice provides a hearty base, while the tender chicken adds protein. The salad is packed with fresh vegetables like cucumber, cherry tomatoes, and bell peppers, which add a refreshing crunch. A zesty lemon dressing ties everything together, making this salad a delicious and healthy option for any meal.

4.2
30 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Quinoa And Brown Rice Salad With Chicken
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ingredients serve

Ingredients for Quinoa And Brown Rice Salad With Chicken Recipe

  • 1/4 cup Quinoa
  • 1/4 cup Brown Rice
  • 1/2 cup Diced Cooked Chicken
  • 1/4 Cucumber, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Bell Pepper, Diced
  • 0.06 cup Diced Red Onion
  • 1/4 Juice Lemon
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Quinoa And Brown Rice Salad With Chicken Recipe

Cooking Directions

  • STEP 1.In a medium saucepan, cook the quinoa and brown rice according to package instructions. Once cooked, let it cool.
  • STEP 2.In a large bowl, combine the cooked quinoa and brown rice with the diced chicken, cucumber, cherry tomatoes, bell peppers, and red onion.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the salad and toss to combine. Adjust the seasoning if needed.
  • STEP 5.Serve the quinoa and brown rice salad with chicken chilled or at room temperature. Enjoy!

Cooking Tips

  • You can cook the quinoa and brown rice in advance and store them in the refrigerator until ready to use.
  • Feel free to add other vegetables or herbs to the salad, such as avocado, cilantro, or parsley.
  • For extra flavor, you can marinate the chicken in your favorite marinade before cooking.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This salad can be served as a main dish or as a side dish alongside grilled meats or fish.
  • To make it a complete meal, you can add some roasted nuts or seeds for extra crunch and protein.
Nutrition
value
396
calories per serving
14 g Fat9 g Protein57 g Carbs5 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    9g
  • Carbs
    57g
  • Fiber
    5g

MacroNutrients

  • Carbs
    57g
  • Protein
    9g
  • Fiber
    5g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    50mg
  • Iron
    5mg
  • Vitamin A
    529mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    44mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    106mg
  • Manganese
    1mg
  • Phosphorus
    198mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp