Ensalada de Quinoa y Pollo (Quinoa Chicken Salad)

Gluten Free
Dairy Free
Very Healthy
Popular
Health score
75%
Ensalada de Quinoa y Pollo (Quinoa Chicken Salad)
45 min.
4
486kcal

Suggestions


Welcome to a delightful culinary experience with our Ensalada de Quinoa y Pollo, a vibrant and nutritious quinoa chicken salad that is sure to impress! This dish is not only gluten-free and dairy-free, making it suitable for various dietary preferences, but it also boasts a health score of 75, ensuring you’re making a wholesome choice for your meals.

Imagine a colorful medley of fresh ingredients coming together in perfect harmony. The tender quinoa serves as a nutritious base, packed with protein and fiber, while the diced chicken adds a satisfying heartiness. Fresh vegetables like crisp cucumbers, sweet carrots, and juicy tomatoes bring a burst of flavor and texture, complemented by the aromatic cilantro and zesty lime dressing.

Whether you’re looking for a light lunch, a main course for dinner, or a dish to impress at your next gathering, this salad is versatile and popular among health-conscious eaters. With a caloric breakdown that balances protein, fats, and carbohydrates, you can enjoy this meal guilt-free. Ready in just 45 minutes, it’s perfect for busy weeknights or meal prep for the week ahead.

Join us in savoring this delicious and very healthy salad that not only nourishes your body but also tantalizes your taste buds. Let’s dive into the recipe and create a dish that everyone will love!

Ingredients

  •  avocado diced peeled
  • large carrots peeled
  • cups meat from a rotisserie chicken diced cooked
  • cup cucumber cut into pieces
  • tablespoons cilantro leaves fresh chopped
  • 0.3 teaspoon ground cumin 
  •  juice of lime 
  • tablespoons olive oil 
  • cup quinoa organic
  • 0.3 cup onion red thinly sliced
  • servings salt 
  • servings salt and pepper to taste
  • large tomatoes diced

Equipment

  • bowl
  • whisk
  • pot
  • peeler

Directions

  1. Place the quinoa in a pot.
  2. Add 2 cups of water, and a pinch of salt.Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender about 20 minutes. Fluff with a fork and place in a large salad bowl. Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices.
  3. Add the chicken, carrots, cucumber, cilantro, tomato and red onion.
  4. Whisk together the dressing, pour it over the quinoa salad and toss gently to coat. Season to taste with salt and ground pepper.Just before serving, add the avocado and lightly mix.

Nutrition Facts

Calories486kcal
Protein20.75%
Fat46.13%
Carbs33.12%

Properties

Glycemic Index
50.96
Glycemic Load
2.26
Inflammation Score
-10
Nutrition Score
28.189565161%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.66mg
Hesperetin
2.69mg
Naringenin
0.42mg
Apigenin
0.01mg
Luteolin
0.05mg
Isorhamnetin
0.5mg
Kaempferol
0.19mg
Myricetin
0.08mg
Quercetin
2.68mg

Nutrients percent of daily need

Calories:485.5kcal
24.27%
Fat:25.4g
39.07%
Saturated Fat:4.12g
25.77%
Carbohydrates:41.02g
13.67%
Net Carbohydrates:32.58g
11.85%
Sugar:4.63g
5.14%
Cholesterol:52.5mg
17.5%
Sodium:475.06mg
20.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.71g
51.42%
Vitamin A:6562.16IU
131.24%
Manganese:1.1mg
54.98%
Phosphorus:393.13mg
39.31%
Vitamin B3:7.74mg
38.68%
Vitamin B6:0.75mg
37.53%
Folate:145.82µg
36.46%
Fiber:8.44g
33.76%
Magnesium:130.26mg
32.56%
Selenium:21.19µg
30.28%
Vitamin C:24.28mg
29.43%
Vitamin E:4.16mg
27.75%
Potassium:965.23mg
27.58%
Vitamin K:28.77µg
27.4%
Copper:0.47mg
23.34%
Vitamin B2:0.35mg
20.55%
Iron:3.57mg
19.82%
Zinc:2.97mg
19.82%
Vitamin B5:1.98mg
19.76%
Vitamin B1:0.29mg
19.6%
Calcium:63.7mg
6.37%
Vitamin B12:0.2µg
3.38%