Photo: Brie Passano; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 cup salad, 1 chicken cutlet, 1/4 cup tomato mixture, and 1 1/2 tablespoons pistachios)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Tastes Healthy and Fresh

EPMaxwell
July 23, 2015
Interesting blend of flavors that even my five-year-old enjoyed. I am acquiring a taste for quinoa or rather getting used to the texture which is part of why I don't love this recipe. If you do love quinoa you will probably give this recipe a higher rating than I did. The other reason is the amount of work that goes into making it. Overall flavors are very good, especially the dressing. Couple hints: 1. Make sure you skip the draining quinoa on paper towels step-that is too messy. Next time I will use a fine sieve and let the water drip into the sink while I prepared the rest. 2. I doubled the recipe so half of it can be tossed together tomorrow for lunch. (Stored ingredients in separate containers so it won't get soggy). I like to double Cooking Light recipes when I can since a lot of them require so much prep and time-that way I can justify all the work that goes into them.