Quinoa, Chicken and Broccoli Salad

This earthy dish is full of protein, phytonutrients and tangy flavor that reminds us not all salads are alike. In this recipe you’ll find a satisfying health-boosting blend of roasted, chewy and crunchy ingredients made even livelier with a zesty lemon dressing.

Ingredients

• 1 boneless, skinless chicken breast or 6 chicken thighs
• 4 tablespoons extra-virgin olive oil, divided
• ⅛ teaspoon salt plus ¼ teaspoon, divided
• 2 small lemons, thinly sliced and seeded
• 1 cup chicken broth or vegetable broth
• ½ cup quinoa
• 1 head of broccoli cut into florets and then sliced down the middle
• ¼ cup red-wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 2 cups arugula or mixed greens
• ¾ cup chopped walnuts, toasted or ½ cup pumpkin seeds
• ½ cup dried cranberries
• ½ cup chopped fresh mint

Instructions

Step 1: Preheat oven to 425 degrees F.

Step 2: Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Roast for 20 minutes.

Step 3: Add the broccoli and lemon slices to the baking sheet.

Step 4: Roast for about 8-10 minutes. Lemons and broccoli should be a little browned at this stage. Chicken should be at 160 degrees if using a thermometer.

Step 5: Meanwhile, bring broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Step 6: Chop half of the roasted lemon slices. Combine in a large bowl with vinegar, mustard, honey and the remaining 3 tablespoons olive oil and 1/4 teaspoon salt.

Step 7: Shred the cooled chicken and place it and all the other ingredients on a platter or in a large salad bowl. Pour over the dressing. Toss to combine.

Options:

Gluten-free:

Replace quinoa with ground Lupin Bean Couscous from Carrington Farms — it has the highest protein and fiber of any legume or grain. Bonus, it’s gluten free!

To prepare this salad, add 2/3 cup Lupin Bean into 2 cups boiling water for 5 minutes. Strain and season to taste.

Vegan: Replace the chicken with 1 packet of tofu.

Cut tofu into squares then marinate in 1 teaspoon of tamari or gluten free soy sauce, 1 teaspoon olive oil, 1 teaspoon of lemon juice, ½ teaspoon of chili flakes for at least half an hour. Place tofu, broccoli and lemon slices on the baking sheet and roast for 10 minutes.

Vegetarian: Replace chicken with Halloumi

Roast the broccoli and lemon slices for 10 minutes. Meanwhile, heat a non-stick frying pan or skillet over medium-high heat. Cut the halloumi into thick strips and pat the slices dry with paper towel for extra crispy edges. Dry fry for 1-2 minutes per side until golden and crunchy on the outside. No oil is required. Assemble as above.

What is Halloumi? Halloumi or haloumi is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and occasionally cow’s milk. Its texture is described as squeaky. It has a high melting point and so it can easily be fried or grilled.