Chicken Blueberry Quinoa Salad

Chicken Blueberry Quinoa Salad

Serves 6

Prep time: 20 minutes

Cook time: 15 minutes


1 ¾ cups water

¾ cup quinoa, uncooked

¾ tsp sea salt, divided

1 apple, cored and finely chopped (place in orange juice for 10 minutes to keep fresh)

½ cup blueberries

⅓ cup fresh cilantro, finely chopped

⅓ cup fresh mint, finely chopped

⅓ cup fresh parsley, finely chopped

⅓ cup fresh scallions, green and white parts, finely chopped

¼ cup slivered almonds

8 oz frozen grilled chicken breast strips (like Nature Raised), warmed in the microwave

2 cups baby spinach

½ cup orange juice

¼ tsp black pepper

2 tbsp extra-virgin olive oil


  1. Add water to medium saucepan and bring to a boil. Rinse quinoa in a strainer, drain well, and place grain in saucepan. Add ¼ tsp salt, reduce heat, cover and simmer for 15 minutes, or until quinoa is almost tender. Remove from heat and let sit covered, for about 10 minutes. Using a fork, fluff quinoa, and transfer it to a medium to large mixing bowl.
  2. After quinoa is at room temperature, add apple, blueberries, cilantro, mint, parsley, scallions, almonds, and chicken. Mix.
  3. In a small bowl, whisk together orange juice with remaining ½ tsp salt until it dissolves. Add pepper, then whisk in oil.
  4. Add spinach to quinoa mixture. Drizzle with dressing immediately before serving.

Nutrition Information

Calories: 414               Carbs: 48 g

Fat: 20 g                       Protein: 13 g

Sodium: 240 mg

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About the Founder: Jessica Gremley

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