Lunch: Warm Quinoa Salad with Carrots and Grilled Chicken

Recipe by Cat Cora Cat Cora's nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.

This recipe includes fertility superfoods such as:

Chicken Breast, Nuts

Health and fertility benefits of Warm Quinoa Salad with Carrots and Grilled Chicken

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

6 oz. red or black quinoa
salt
Freshly ground black pepper
1/4 c. pine nuts
3 tbsp. extra-virgin olive oil
3 clove garlic
1/2 medium red onion
2 medium carrots
2 tsp. ground cumin
1 tbsp. sherry vinegar
1 tsp. sherry vinegar
2 skinless, boneless chicken breast halves
2 tbsp. small mint leaves

Instructions

Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the 3 tablespoons of olive oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. Stir in the quinoa and vinegar and season with salt and pepper.
Light a grill. Drizzle the chicken with olive oil and thread onto 4 skewers. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.
Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.

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