Moroccan Chicken Quinoa Salad
This salad is packed with tons of healthy goodness - and so much flavor, it's sure to become a family favorite. We eat the leftover of this salad for days and it's just as good served cold as hot. The ingredient list in this recipe is long, but don't let that overwhelm you! This salad is actually very easy to put together, and so delicious it's perfect for serving to guests.
Servings: 6
Calories: 418kcal
Ingredients
- 1 cup quinoa cooked to package directions
- 1/2 butternut squash peeled and cubed
- 2 beets (about 1 1/2 cups, peeled and cubed)
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved or quartered
- 1/2 cup cilantro chopped finely
- 1/2 cup Italian parsley chopped finely
- 1/4 cup almonds sliced, toasted
Moroccan Chicken
- 1 1/2 pounds chicken breasts (or thighs) boneless
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon paprika sweet
- 3/4 teaspoon sea salt
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/8 teaspoon coriander
- 1/8 teaspoon cayenne
Dressing
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 tablespoons white wine vinegar
- 1 tablespoon honey or date syrup
- 1 teaspoon dijon mustard
- sea salt and black pepper to taste
Instructions
- Add the chicken to a covered dish, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chicken with the spices. Refrigerate and allow to marinate 1-2 hours. I have experimented with letting it marinate overnight, but it doesn't make a difference.
- Preheat oven to 425 degrees F. Add cubed butternut squash and beets to a cookie sheet, and lightly spray with olive oil. Bake for 25-30 minutes, until the vegetables are well cooked and starting to char.
- Prepare the dressing by adding all ingredients to a jar, and shaking to combine. Set aside until ready to serve the salad.
- Cook the quinoa, and chop the veggies and herbs.
- Heat a frying pan over medium heat, and add a small amount of olive oil. Add the chicken, and saute for about 8 minutes on each side, until chicken is cooked all the way through.
- Prepare the salad by layering the quinoa with the roasted veggies, the cucumber and tomatoes, and the herbs. Top with sliced chicken and toasted almonds. Just before serving, drizzle with the dressing.
- We often double this recipe, and enjoy it cold for lunch the next few days. We just don't tire of all these flavors! Feel free to dress it before refrigerating - it keeps the quinoa from drying out.
Notes
- Make it Paleo/Whole30: This would be a perfect Paleo or Whole30 dish if cauliflower rice was used instead of the quinoa. If you're looking for a lower carb option, check out my recipe for Lightened Up Chicken Tikka Masala for directions on making cauliflower rice. If you need this to work on a Whole30, use cauliflower rice and omit the honey in the dressing - it really won't make much of a difference!
- For the Family: My 2 year old isn't super fond of the texture of quinoa yet, but I've found that if I chop up the roasted veggies, add some herbs, some chopped chicken, and some quinoa into an egg, and cook it like an omelet, he eats this dish really well. Some children might also prefer the components to be served separately - like quinoa with chicken on top, some roasted veggies on the side, and a small cucumber and tomato salad with a bit of the dressing. There are so many delicious components in this salad, it's sure to make the whole family happy.
Nutrition
Calories: 418kcal | Carbohydrates: 35g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 463mg | Potassium: 1048mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7105IU | Vitamin C: 27.4mg | Calcium: 84mg | Iron: 3.5mg