I seem to go through extreme phases with my cooking (and eating). Right now, I’m hoping the ‘salad phase’ sticks, because my body needs a cleanse from all the cookies and savory meals I’ve been consuming. This salad is super satisfying and the addition of warm chicken and quinoa help to actually fill you up!
I’ve been craving a strawberry goat cheese salad, but for dinner it had to have a bit more substance so prevent me from eating a bag of chips afterward. Quinoa is super high in protein and also quick and easy to whip up. I added chicken as well, for even more filling action. What can I say, I’m a hungry girl…
Warm Quinoa Salad with Strawberries & Goat Cheese:(serves 2) 1/2 cup dried quinoa extra virgin olive oil 1 large garlic clove, minced 1 tbsp. minced parsley 1/2 lb. chicken breast or tenders mixed greens, or baby spinach 6 medium strawberries 1/2 small red onion 3 tbsp. goat cheese crumbles salt & pepper
Pomegranate Balsamic Vinaigrette:2 cloves minced garlic 3 tbsp. pomegranate balsamic vinegar 2 tbsp. honey 1 1/2 tbsp. dijon mustard 4 tbsp. extra virgin olive oil salt & pepper
For the vinaigrette, combine garlic, pomegranate balsamic vinegar, honey and dijon mustard in a bowl. Slowly whisk in the olive oil. Keep whisking vigorously until the dressing becomes thick and creamy. Add salt & pepper to taste. Set aside.
Follow cooking instructions on the quinoa package, adding a splash of olive oil and salt (1 cup water to 1/2 cup quinoa. Bring to a boil, reduce to simmer and cover for 15 minutes). When the quinoa is soft, and translucent, add minced garlic, parsley and salt & pepper to taste. Set aside. Season the chicken with salt and pepper and either steam until cooked through, or use this Simple Chicken recipe. Let the meat rest for several minutes and cut into chunks. Set aside. Thinly slice the red onion, and chop or slice the strawberries and set aside.
Assemble the salad by tossing several handfuls of mixed greens (or spinach) with the goat cheese, strawberries, onions and pomegranate balsamic vinaigrette. Divide into two dishes and top with the chicken breast and quinoa. Add more goat cheese or parsley for garnish, and an extra drizzle of the vinaigrette. Yum!