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Prep Time:15 minsCook Time:15 minsTotal Time:30 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:15 minsCook Time:15 minsTotal Time:30 minsServings:4Yield:8 cups
Prep Time:15 mins
Prep Time:
15 mins
Cook Time:15 mins
Cook Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsRoasted Chicken Thighs5boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed½teaspoonground pepper¼teaspoonsaltQuinoa3cupslow-sodium chicken broth1tablespoonextra-virgin olive oil¼teaspoonsalt1 ½cupsquinoaItalian Dressing¾cupred-wine vinegar5tablespoonswater1 ½tablespoonssugar1tablespoonDijon mustard1large clovegarlic2teaspoonsdried basil2teaspoonsdried oregano½teaspoonsalt½teaspoonground pepper1 ¾cupsextra-virgin olive oilToppings1(15 ounce) canchickpeas, rinsed1avocado, sliced6radishes, thinly sliced1cupsprouts or shoots¼cuptoasted seeds or chopped nuts
Cook Mode(Keep screen awake)
Ingredients
Roasted Chicken Thighs
5boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
½teaspoonground pepper
¼teaspoonsalt
Quinoa
3cupslow-sodium chicken broth
1tablespoonextra-virgin olive oil
1 ½cupsquinoa
Italian Dressing
¾cupred-wine vinegar
5tablespoonswater
1 ½tablespoonssugar
1tablespoonDijon mustard
1large clovegarlic
2teaspoonsdried basil
2teaspoonsdried oregano
½teaspoonsalt
1 ¾cupsextra-virgin olive oil
Toppings
1(15 ounce) canchickpeas, rinsed
1avocado, sliced
6radishes, thinly sliced
1cupsprouts or shoots
¼cuptoasted seeds or chopped nuts
DirectionsTo prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Roast the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 2 cups for another use.)To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Transfer 1 3/4 cups to a large mason jar and refrigerate for up to 1 week.)To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts (or shoots); sprinkle with seeds (or nuts). Drizzle with 3/4 cup dressing.TipsTo make ahead: Prepare chicken (Step 1) and quinoa (Step 2); refrigerate separately for up to 5 days. Prepare dressing (Step 3); refrigerate for up to 1 week.Originally appeared: EatingWell Magazine, September 2019
Directions
To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Roast the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 2 cups for another use.)To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Transfer 1 3/4 cups to a large mason jar and refrigerate for up to 1 week.)To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts (or shoots); sprinkle with seeds (or nuts). Drizzle with 3/4 cup dressing.TipsTo make ahead: Prepare chicken (Step 1) and quinoa (Step 2); refrigerate separately for up to 5 days. Prepare dressing (Step 3); refrigerate for up to 1 week.
To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Roast the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)
Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 2 cups for another use.)
To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Transfer 1 3/4 cups to a large mason jar and refrigerate for up to 1 week.)
To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts (or shoots); sprinkle with seeds (or nuts). Drizzle with 3/4 cup dressing.
Tips
To make ahead: Prepare chicken (Step 1) and quinoa (Step 2); refrigerate separately for up to 5 days. Prepare dressing (Step 3); refrigerate for up to 1 week.
Originally appeared: EatingWell Magazine, September 2019
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Nutrition Facts(per serving)753Calories50gFat43gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
