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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
- Combine all ingredients. Whisk well.
Instructions
- Place cucumbers in a bowl. Lightly season with salt and pepper. Let sit for 5 minutes. Drain
- 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.