Quinoa Salad with Chicken and Pineapple, American Style Recipe
This colorful salad combines trendy quinoa, popular in the USA, with juicy chicken and sweet pineapple. In many American offices, these kinds of grain-and-protein bowls are an everyday packed lunch. The flavor is a mix of sweet-and-salty notes with a touch of citrusy freshness.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- quinoa - 180 g
- chicken breast - 250 g
- pineapple - 150 g
- bell pepper - 1 piece
- cucumber - 0.5 piece
- onion - 0.5 piece
- oil - 2 tablespoons
- lime juice - 2 tablespoons
- honey - 1 teaspoon
- soy sauce - 1 tablespoon
- parsley finely chopped - 2 tablespoons
- salt
- black pepper
Main Ingredient:
quinoa
Preparation
- Rinse the quinoa in a sieve under running water for about 30 seconds to remove any bitterness. Cook in lightly salted water (ratio 1 part quinoa to 2 parts water) for 12–15 minutes, until it absorbs the water and softens. Set aside, covered, for 5 minutes, then fluff with a fork and let cool.
- Cut the chicken breast into cubes of about 1.5 cm. Season with salt and pepper.
- Heat 1 tablespoon of oil in a pan over medium heat. Fry the chicken for 8–10 minutes, stirring, until golden and no longer pink in the center. Set aside to cool.
- Dice the bell pepper and cucumber finely. Chop the onion very finely. Drain the pineapple well and cut into smaller pieces if the chunks are large.
- In a small bowl, mix the remaining 1 tablespoon of oil with the lime juice, honey, and soy sauce. Taste and season with pepper and, if needed, a little salt if the soy sauce is not very salty.
- In a large bowl, combine the cooled quinoa, chicken, bell pepper, cucumber, onion, and pineapple. Pour over the dressing and mix thoroughly.
- Finally, add the chopped parsley and gently toss. Chill the salad in the fridge for at least 15 minutes before serving.
Storage
In fridge:
3 days
Freezing:
No
Store the salad in an airtight container in the fridge for up to 2–3 days. Stir before serving and adjust seasoning with a bit of lime juice or salt if needed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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