Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Mixing fresh herbs into a salad mix adds light and vivacious layers of flavor.

Recipe by Cooking Light March 2015

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Credit: Brie Passano; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 1 cup salad, 1 chicken cutlet, 1/4 cup tomato mixture, and 1 1/2 tablespoons pistachios)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil. Cover. Boil 10 minutes. Drain and rinse under cold water. Drain; spread on paper towels to dry.

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  • While quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side. Let stand 5 minutes. Cut chicken into thin slices.

  • Combine 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, and mustard in a bowl; stir with a whisk. Add tomatoes; toss to coat.

  • Combine cooked quinoa, arugula, and basil in a large bowl. Add remaining 1 tablespoon oil; toss. Divide quinoa mixture among 4 plates. Top with chicken, tomato mixture, and pistachios.

Nutrition Facts

409 calories; fat 22.6g; saturated fat 3.1g; mono fat 13.4g; poly fat 4.3g; protein 26g; carbohydrates 27g; fiber 4g; cholesterol 54mg; iron 3mg; sodium 397mg; calcium 89mg.
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