Quinoa Chicken Salad

Side angle view of a white bowl with quinoa and vegetables with two forks on the side.

Quinoa chicken salad is made with cooked chicken, green pepper, red pepper, onion, tomato, and a delicious olive oil dressing. It is perfect for lunch or a light dinner.

5 from 1 vote

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Course: Main Course, Salad

Cuisine: American

Keyword: Quinoa chicken salad, cold quinoa chicken salad

Prep Time: 50

Servings: servings

Calories: 400kcal

Author: Dawn Yucuis

Ingredients

1 cup uncooked quinoa
2 cups cooked chicken cut into small pieces
1/2 large green pepper finely chopped
3 tablespoon red onion finely chopped
1/2 large red pepper finely chopped
1/2 cup tomato finely chopped
Dressing-
1/2 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic minced
1 tablespoon Dijon mustard
Salt and pepper to taste

Instructions

Cook the quinoa using the directions on the package. Once done set aside to cool. As the quinoa is cooling cut up the rest of the ingredients for the salad. Add to the cooled quinoa and mix well.
As the quinoa is being prepared cut up the chicken and the vegetables.
After preparing the vegetables make the dressing. In a jar add the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Shake until well combined.
Once the quinoa is cooled toss in the chicken and vegetables.
Salt and pepper to taste.
After the chicken and vegetables are mixed in give the dressing a couple of more shakes and pour over the salad. Mix until combined.

Notes

Make sure to rinse the quinoa before cooking it.
Once the quinoa is cooked transfer to a large bowl. Fluff every 10 minutes. This will help it to cool faster.
Add the vegetables and the dressing to the quinoa once it is cooled.
Store the salad in an airtight container for 3 to 5 days.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition