Delicious Living
  • 1 cup quinoa, well rinsed and drained
  • 2 cups low-sodium chicken broth
  • 2 cups chopped, cooked chicken
  • 1/2 cup dried currants
  • 1/2 cup finely chopped green onion
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup toasted slivered almonds
  • Salt and pepper, to taste

Quinoa, Chicken, and Currant Salad

Debra Rouse, ND | Delicious Living
  • Serves: 4 people
  • Calories per serving: 474

Quinoa, a high-protein grain, is perfect when you need to cook up something fast and healthy. This dish has a balance of protein, carbs, and fats to provide much-needed nutrition for a busy mom. Use any kind of leftover chicken, or buy a preroasted chicken at your natural foods market. If you prefer, substitute fresh blueberries or sliced red grapes for the currants.

  1. Combine quinoa and broth in a medium saucepan and bring to a boil. Lower heat to simmer, cover, and cook for 15 minutes.
  2. Add remaining ingredients to pot and stir to combine. Let mixture sit for a few minutes to allow flavors to blend. Serve warm, or refrigerate and eat throughout the day as a quick snack.

474 cal, 35% fat cal, 19g fat, 3g sat fat, 63mg chol, 32g protein, 47g carb, 6g fiber, 292mg sodium

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