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Herbed Chicken and Quinoa Salad Recipe

Herbed Chicken and Quinoa Salad recipe


This is a yummy salad with chicken, quinoa, and veggies. It has beans, corn, and a lemon dressing. You cook chicken and mix it with other things to make a tasty meal.


4 Chicken Breasts
1 cup Quinoa
2 cups Water
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Red Onion
1 cup Cherry Tomatoes
1 can (15 oz) Black Beans, drained and rinsed
1 cup Frozen Corn, thawed
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Basil, chopped
2 Tbsp Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Lemon, juiced
Salt and Pepper to taste


Rinse the quinoa under cold water and drain. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
Preheat oven to 375°F (190°C). Place the chicken breasts on a baking tray. Season with salt, pepper, garlic powder, and onion powder. Drizzle with 1 tablespoon of olive oil.
Bake the chicken for 25 minutes or until fully cooked. Let it rest for a few minutes, then cut into bite-sized pieces.
While the chicken is cooking, dice the red and yellow bell peppers, and red onion. Halve the cherry tomatoes.
In a large bowl, combine the cooked quinoa, diced vegetables, black beans, thawed corn, chopped parsley, and basil.
Add the cooked chicken to the salad. Drizzle with the remaining olive oil and lemon juice. Toss everything together until well mixed.
Season the salad with salt and pepper to taste. Serve immediately or chill in the refrigerator before serving.

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