Tuesday, March 23, 2010

Salad of the Week

Curried Quinoa Chicken Salad

Mix the following:
2 cups cooked quinoa
1 cup cooked, diced chicken breast
1 mango chopped
2 green onions sliced
1/2 cup toasted pecans
1/4 chopped cilantro
Mix the dressing:
2 tbsp curry powder
1/4 rice vinegar
1/3 cup olive oil
2 tsp grated fresh ginger
Stir the two together! Very yummy, especially if you love cilantro, so flavorful! Quinoa is a protein, so you can eat this as a side dish or a meal. We had it as a meal, along with homemade tortilla chips (slice 2 tortillas, spray lightly with olive oil and sprinkle with garlic powder, chili powder, paprika, oregano, pepper, etc., toast in the oven at 400 degrees for about 8 minutes not 12 like me.), we dipped our chips in hummus as well.
The original recipe called for dried apricots, not mango, it also asked for walnuts not pecans. Devin did eat this salad in small doses, with no cilantro bits. Jasmine did not enjoy it, but didn't really try much.

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