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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Serve a protein-packed salad to fill an empty stomach
With ingredient like chicken, it's a great meal
 
Published Thursday, July 16, 2020 11:13 pm
by Family Features

FAMILY FEATURES
Chicken, Onion and Quinoa Salad combines protein with flavor.

A salad can fill an empty stomach for nearly any purpose, from an al fresco snack to a family appetizer. When combined with protein like chicken, a salad can become a full, nutritious meal all on its own.


If you’re looking for a way to take your salad from snack or side to a savory main course, consider this High-Protein Chicken, Onion and Quinoa Salad with its own handmade dressing. Ready in less than 30 minutes, it calls for a handful of everyday ingredients including sauteed onions as a key ingredient for added flavor.


In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.


Visit onions-usa.org for more recipe ideas.

High-Protein Chicken, Onion and Quinoa Salad
Courtesy of the National Onion Association
Prep time: 10 minutes


Cook time: 15 minutes


Servings: 6

Dressing:
1/4 cup apple cider vinegar


2 tablespoons olive oil


1 tablespoon lemon juice


1 teaspoon honey


1 teaspoon Dijon mustard

1 1/2 cups red quinoa, rinsed


2 1/2 cups vegetable broth


1 teaspoon canola oil


1 white onion, sliced


3 cups baby kale


1 red skinned apple, chopped


2 cups cooked chicken, chopped


1/2 teaspoon salt


1/4 teaspoon pepper


To make dressing: In bowl, whisk vinegar, olive oil, lemon juice, honey and Dijon mustard until well combined. Set aside.


In saucepan, bring quinoa and broth to boil. Simmer, covered, 12-15 minutes, or until broth has been absorbed. Cool completely.


In medium skillet, heat canola oil over medium-high heat. Saute onion 3-5 minutes, or until softened and translucent. Remove from heat; cool completely.


In large bowl, toss onion, kale, apple, chicken, salt and pepper with dressing. Stir in cooled quinoa.


Nutritional information per serving: 407 calories, 36.5 g protein, 11.6 g fat, 39 g carbohydrates, 297 mg sodium, 4.2 g fiber.


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