Quinoa, chicken, chickpea & broccoli salad with curry sauce
Last week, I posted a picture of a salad I was very proud of, made with leftover ingredients. I’ve made it twice since then and it has become Alex’s and my favourite salad.
A lot of you asked for the recipe, so here it is, with a photo. 🙂
Particularities
- ServesServes 4
- Prep time15 min
- Cook time15 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 cup quinoa (I like to mix red and white)
- 2 cups chicken broth
- 1 cup cooked chicken, diced
- 1 cup broccoli florets
- 1 cup chickpeas, drained and rinsed
- Handful of fresh cilantro
Replacement optionsor basil or parsley
For the vinaigrette
- Juice of 1/2 lemon
- 1 handful cashews
- 1 clove garlic
- 1/2 tablespoon curry powder
- 1 tablespoon water
- Honey, as desired
- Dash of grapeseed oil
Replacement optionsor vegetable oil
- Salt and pepper, to taste
Steps
- Rinse the quinoa thoroughly under cold water until the foam disappears.
- In a pot, bring the chicken broth and quinoa to a boil. Lower heat and simmer for 15 minutes or until the quinoa has absorbed all the liquid. Transfer to a salad bowl.
- Add the chicken, broccoli, chickpeas, and cilantro. Set aside.
- Pour all the sauce ingredients into a food processor and process for 1–2 minutes or until the texture is smooth. Adjust the seasoning and pour over the quinoa. Mix well and serve.
Recipe published on August 19, 2018
