Vedanta Delhi Half Marathon

Quinoa Salad With Chicken,Grapes and Almonds

This salad preparation gives you just the right quality and quantity of proteins. Both quinoa and chicken are considered to have good quality proteins as they contain all the essential amino acids required for building muscles and tissues.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 1


Quinoa 30gm
Chicken breast(cooked and shredded) 50gm
Water ½ cup
Grapes (quartered) 4-5 (20gm)
Almonds (sliced and roasted) 5 pc
Apple cidar vinegar ½ tsp
Pepper powder As per taste
Salt As per taste
Olive oil 5ml

method of preparation

1. Rinse quinoa under cold running water and drain. Bring water to a boil. Stir the quinoa and then reduce the flame, cover it with a lid and simmer until tender and most of the liquid is absorbed (approximately 15-20 minutes). Remove the lid and set aside to let it cool.

2. Put the chicken into a saucepan and pour in enough water to cover it. Place the saucepan on a medium flame, bring to a boil and simmer until the chicken is no longer pink (approximately 10-12 minutes). Allow it to cool, and then shred the chicken.

3. In a large bowl, mix vinegar, salt and pepper. Slowly add oil to help blend it well. The dressing is ready. Now add the quinoa and toss in the chicken, grapes and almonds

4. Serve it at room temperature or chilled, if you like.

*Nutritional values per serving: Per serve = 1 bowl (100 g)
Energy (kcal)304.9
Carbohydrates (g) 15.14
Proteins (g)21.58
Fats (g)15.1

*Nutrition values represented here are only approximate values based on theoretical calculations