Makes 6 servings
Nutrition (per serving):
Calories: 205, Fat (g): 9, Sat. Fat (g): 1, Chol (mg): 74, Sodium (mg): 228, Carb (g): trace, Fiber (g): trace, Protein (g): 28
Core Food Plan (per serving):
¾ cup quinoa
1¾ cup water
¾ teaspoon sea salt, divided
½ Fuji apple, cored and finely chopped
½ cup pomegranate seeds (arils)
⅓ cup fresh cilantro, finely chopped
¼ cup fresh mint, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
⅓ cup fresh scallions, green and white parts, finely chopped
¼ cup toasted slivered almonds
8 ounces boneless skinless chicken breast, cooked, chopped or shredded
2 cups baby spinach
¼ cup blood orange juice (or regular orange juice plus 1 teaspoon lemon juice)
¼ teaspoon black pepper
2 teaspoons extra virgin olive oil
1. Rinse quinoa in strainer, drain well, and place moist grain in heavy, medium saucepan. Cook over medium-high heat, stirring constantly with wooden spatula until grains stick to bottom of pot and then start to move freely and smell toasty, about 5 minutes.
2. When grains of quinoa start to pop, move pot off heat and pour in 1. cups water, being cautious, as it will splatter. Immediately return pot to heat, and reduce heat to medium. Add . teaspoon salt, cover and simmer for 15 minutes, or until quinoa is almost tender. Remove from heat and let sit covered, for about 10 minutes. Using fork, fluff quinoa, and transfer it to a medium to large mixing bowl.
3. After quinoa is at room temperature, add apple, pomegranate seeds, cilantro, mint, parsley, scallions, almonds, chicken, and fresh spinach. Mix.
4. In small bowl, whisk together orange juice (or the two citrus juices) with remaining . teaspoon salt until it dissolves. Add pepper, then whisk in oil. Pour dressing over salad and toss with fork to distribute it evenly. Serve within 2 hours.
Tips: The quinoa and dressing parts of this salad can be made up to 8 hours ahead, then covered and refrigerated separately and combined shortly before serving.