Quinoa Salad
Quinoa Salad
  • 2cups Greek yogurt
  • 2inches peeled and grated ginger
  • 1tablespoon garlic
  • 2teaspoons curry powder
  • 1/2teaspoon ground paprika
  • 1/2teaspoon ground black pepper
  • 1tablespoon olive oil
  • 2tablespoon apple cider vinegar
  • 1 1/2lb skinless and boneless chicken breasts, cut in half by the thickest part, leaving them joined by the thinnest butterfly part
  • 1/2lb quinoa with Spanish Seasoning cooked
  • 1 cucumber, peeled, seeded and diced.
  • 1cup tomatoes, halved
  • 1 shallot, finely chopped
  • 1cup peppers of different colors cut into small squares
  • salt to taste
  • Finely chopped cilantro
  1. Mix the yogurt, ginger, garlic, curry powder, paprika, black pepper and olive oil. Using a resealable plastic bag, place the chicken and marinate the chicken with half the yogurt sauce at least 1/2 hour to 2 hours in the refrigerator. Add the 2 tablespoons of vinegar to the remaining sauce, stir and also reserve covered in the refrigerator until use.
  2. Preheat oven using broiler.
  3. Place the chicken breasts in the center of a baking pan topped with foil, discard the sauce where you marinated them and add salt to taste. Bake for 15 to 18 minutes until the breasts look golden and have acquired 165F.
  4. Let the breasts rest while you combine the sauce you had reserved in the fridge with the cucumber, tomatoes, shallot, peppers, quinoa and salt to taste.
  5. Cut them in slices and serve over the delicious quinoa salad and cilantro-sprinkled vegetables.