The ancient grain quinoa has been around for 5,000 years, and is technically a seed. It’s a nutritional powerhouse providing 8g of protein per 1 cup cooked, along with hefty amounts of B-vitamins, potassium, zinc, selenium, and iron.
Nutrition (per serving)
Calories: 409; total fat: 14g; saturated fat: 2g; protein: 38g; carbohydrates: 33g; sugars: 11g; fiber: 5g; cholesterol: 103mg; sodium: 333mg
Recipe and photo courtesy Betsy Ramirez, R.D.N. at Supermarket Nutrition.
Place 2 cups of water in a saucepan with 1 cup of uncooked quinoa. Bring to a boil, and reduce to low. Cook for 15 minutes. Once cooked, set aside to cool.
For the dressing: Combine olive oil, lemon and lime juices, salt, pepper, red wine vinegar, and honey, and mix well. Set aside.
Place red pepper, cilantro, and carrots in a food processor, and combine. Add mixture to quinoa. Then add pomegranate seeds, sunflower seeds, and 1 tsp of allspice, and mix well. Set aside.
For the chicken: Place chicken on parchment paper. Make sure there is enough to fold it over and cover the chicken breasts. Cover chicken on both sides with allspice, salt, and paprika. Fold parchment over the chicken and pound with a rolling pin until 1/2" thick. Place chicken on grill. Reduce heat to medium, and put top down for 4 minutes. Flip chicken, and grill for 4 or more minutes or until juices run clear and chicken is firm. Let chicken slightly cool, and slice on the diagonal.
To layer, place 1 bag of lettuce of choice on a platter. Top with quinoa salad and chicken.
Squeeze 1 lime over chicken, and serve with the honey-citrus dressing.