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Toasted Quinoa, Chicken, Corn, and Avocado Salad

A satisfying and healthy lunch from The New Sonoma Diet, that's also gluten free.

Per Serving: 250 Calories, 14g Protein, 13g Fat, (2g Saturated Fat), 30g Carbohydrates, 5g Fiber, 26mg Cholesterol, 89mg Sodium, 9 Glycemic Load
Yield: Serves 4 - 1.5 cups each

Ingredients

  • 1 cup cucumbers, peeled, seeded, diced
  • 2 cups quinoa, cooked
  • 1 cup chicken, cooked, shredded
  • 1 cup red pepper, seeded, diced
  • ¾ cup corn kernels, toasted
  • 2 scallions, chopped
  • 2 tablespoons cilantro, chopped
  • 4 tablespoons Simple Lemon Vinaigrette *see below
  • ½ avocado, diced
  • Salt and pepper to taste 

Simple Lemon Vinaigrette  

  • ¼ cup lemon juice
  • ¼ teaspoon garlic, chopped
  • ¼ cup extra-virgin olive oil
  • Salt and pepper to taste 
  1. Combine all ingredients. Whisk well.

Instructions

  1. Place cucumbers in a bowl. Lightly season with salt and pepper. Let sit for 5 minutes. Drain
  2. Add quinoa, chicken, red pepper, corn, scallions, and cilantro. Gently mix. Add the vinaigrette and adjust seasoning with salt and pepper. Fold in the avocado.

From The New Sonoma Diet © by Connie Guttersen RD, PhD. Used with permission from Sterling Publishing Co., Inc.



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(Page 1 of 1, 1 total comments)

Liz

How do you toast corn kernels? In regards to the toasted quinoa salad recipe.

posted Aug 24th, 2013 4:22 pm



   
 

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