Sunday, August 11, 2013

Blackened Chicken, Mango, and Avocado Quinoa Salad

We found this recipe in Men's Health and made a few modifications. It was delicious! Probably my new favorite quinoa salad.

Blackened Chicken, Mango, and Avocado Quinoa Salad

  • 2 cups of quinoa
  • 3 cups of chicken or vegetable broth
  • 1 jalapeno 
  • 3 cups of baby spinach
  • 4 green onions 
  • 2 tbsp of cilantro
  • 2 tbsp of mint
  • 3 boneless chicken breasts
  • 1 tsp of all-spice
  • 1 tsp of paprika
  • 5 tbsp of olive oil
  • 1 bell pepper (chopped)
  • 1 mango (chopped)
  • Juice from 2 limes
  • 1 avocado (chopped)
  • 1/2 cup of feta cheese
  • 1/2 cup of plain Greek yogurt
  • Salt and pepper (to taste)
  1. Combine the quinoa in the chicken or vegetable broth in a pot. Bring to a boil, lower heat and simmer for 10-15 minutes until quinoa is cooked.
  2. While quinoa is cooking, combine the jalapeno (de-seeded and sliced into strips), spinach, green onions, cilantro, and mint in a food processor until it is thoroughly minced.
  3. Season the chicken with the all-spice and paprika. Beat the chicken so that it is thinner. 
  4. Heat 1 tbsp of olive oil in a skillet on medium-high heat. Add the chicken and peppers (chopped), cook for 3-6 minutes on each side until the chicken is blackened and thoroughly cooked and the peppers are tender. 
  5. Transfer cooked quinoa to a large bowl and combine with the minced spinach mix. 
  6. Squeeze the fresh lime juice and drizzle the remaining olive oil over the mixture. Add salt and pepper to taste. Mix well.
  7. Chop the mango and avocado then add to the quinoa mixture. 
  8. When chicken is cooked, slice the chicken. Top the quinoa mixture with the chicken, pepper, and any remaining juices from the skillet. 
  9. Add feta to the top. 
  10. Serve with Greek yogurt... it can be eaten on the side or mixed in with the salad. 
All the ingredients

Step 2: Mincing the spinach mixture in the food processor.

Step 3: Seasoning and flattening the chicken
Step 5: Quinoa all cooked and ready to be transferred to the bowl.
Step 5: Quinoa and spinach mixture combined.

Final product with feta on top and Greek yogurt on the side. 

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