Mediterranean Chicken-Quinoa Salad

Here’s an easy-to-fix dish for athletes who have higher calorie and nutrient needs.

Serves 2

½ cup organic quinoa
1 cup organic gluten-free chicken broth
2 cups diced cooked chicken breast
½ cup organic garbanzo beans
3 Tbs. chopped organic red onion
½ cup diced organic cucumber or hothouse cucumber
10 organic cherry tomatoes, halved
¼ cup chopped canned or marinated artichoke hearts
4 Tbs. chopped fresh organic parsley
2 Tbs. fresh lemon juice
2 tsp. red wine vinegar
2 Tbs. organic extra virgin olive oil
2 garlic cloves, minced
Unrefined sea salt and black pepper to taste
¼ tsp. organic dried oregano leaves (optional)

Bring chicken broth and quinoa to a boil in saucepan. Cover and reduce to simmer. Cook about 15 minutes, or until all liquid is absorbed. Set aside to cool. Combine chicken, garbanzo beans, and vegetables in large bowl, and stir in cooked quinoa and parsley. Combine lemon juice, vinegar, olive oil, garlic, and seasonings in small container to make dressing. Pour dressing into salad, and stir until well distributed. Serve at room temperature or chilled.

PER SERVING: 620 CAL; 55 G PROT; 23 G Total fat (4 g sat fat); 47 g CARB; 119 mg chol; 534 mg sod; 7 g fiber; 6 g sugars
* Reprinted from the Going Against the Grain Group, 2010, by Melissa Diane Smith

From the article: Against-the-Grain Athletes

Photo credit: Pornchai Mittongtare