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February 24, 2015 by bekki

Organic Chicken & Quinoa Salad with Mushrooms & Broccoli

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We have been working on making better food choices and the whole family has fallen in love with this Organic Chicken & Quinoa Salad with Mushrooms & Broccoli. It’s easy enough to make on a busy school night and fits right into our new healthy eating lifestyle. Enjoy!

Remember that if you scroll all the way to the bottom of the post you can find a great printable version. 

 

Organic Chicken & Quinoa Salad with Mushrooms & Broccoli

 

Organic Chicken & Quinoa Salad

Ingredients

  • 2 Large Organic Chicken Breasts
  • 1 5oz. Pkg. Gluten-Free Hodgson Mill Quinoa & Brown Rice (Garlic & Herb)
  • ½ Cup BelGioioso Shredded Parmesan Cheese
  • ½ Bag of Organic Woodstock Shitake Mushrooms
  • ½ Bag of Organic Cascadian Farm Broccoli Florets
  • 1/3 Organic Chopped Red Onion
  • 1 tbsp. Organic Lime
  • 1 Organic Chopped Garlic Clove (optional)
  • 1 tsp. Simply Organic Garlic Powder
  • 1 tsp. Simply Organic Onion Powder
  • ¼ Stick Horizon Organic Unsalted Butter

 

Instructions

Boil 2 inches water in large pan. Add 2 large organic chicken breasts. Cook on high until water is halfway evaporated. Turn heat on medium to low. Brown and remove. Let cool. (Please note: poaching 2 large breasts of chicken will take approximately 20 minutes.)

Organic Chicken & Quinoa Salad with Mushrooms & Broccoli

Boil 1 ¾ cups water. Add contents of quinoa & brown rice packet. Stir well. Turn heat to low and cover. Simmer 14-15 minutes. Make sure liquid is absorbed, but do not overcook. Remove from heat, stir and let stand.

Cut chicken into small pieces. Chop onion and garlic clove.

In same large pan chicken was cooked in, sauté frozen shitake mushrooms and frozen broccoli florets with butter. Cook on medium heat for 5 minutes. Add onion and garlic. Continue to cook on medium heat for 10 minutes or until onions are translucent and mushrooms are half their original size.

Organic Chicken & Quinoa Salad In Process veggies

Add chicken, quinoa, and shredded Parmesan cheese to pan. Stir. Add onion powder, garlic powder, lime and salt and pepper to taste. Stir again. Cook on low heat for 5 minutes. Remove from heat.

Print
Organic Chicken & Quinoa Salad with Mushrooms & Broccoli

Organic Chicken & Quinoa Salad with Mushrooms & Broccoli

Ingredients

  • 2 Large Organic Chicken Breasts
  • 1 5oz. Pkg. Gluten-Free Hodgson Mill Quinoa & Brown Rice (Garlic & Herb)
  • ½ Cup BelGioioso Shredded Parmesan Cheese
  • ½ Bag of Organic Woodstock Shitake Mushrooms
  • ½ Bag of Organic Cascadian Farm Broccoli Florets
  • 1/3 Organic Chopped Red Onion
  • 1 tbsp. Organic Lime
  • 1 Organic Chopped Garlic Clove (optional)
  • 1 tsp. Simply Organic Garlic Powder
  • 1 tsp. Simply Organic Onion Powder
  • ¼ Stick Horizon Organic Unsalted Butter

Instructions

  1. Boil 2 inches water in large pan. Add 2 large organic chicken breasts. Cook on high until water is halfway evaporated. Turn heat on medium to low. Brown and remove. Let cool. (Please note: poaching 2 large breasts of chicken will take approximately 20 minutes.)
  2. Boil 1 ¾ cups water. Add contents of quinoa & brown rice packet. Stir well. Turn heat to low and cover. Simmer 14-15 minutes. Make sure liquid is absorbed, but do not overcook. Remove from heat, stir and let stand.
  3. Cut chicken into small pieces. Chop onion and garlic clove.
  4. In same large pan chicken was cooked in, sauté frozen shitake mushrooms and frozen broccoli florets with butter. Cook on medium heat for 5 minutes. Add onion and garlic. Continue to cook on medium heat for 10 minutes or until onions are translucent and mushrooms are half their original size.
  5. Add chicken, quinoa, and shredded Parmesan cheese to pan. Stir. Add onion powder, garlic powder, lime and salt and pepper to taste. Stir again. Cook on low heat for 5 minutes. Remove from heat.
3.1
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Comments

  1. Amanda says

    March 1, 2015 at 8:28 pm

    That looks so healthy but yet so delicious as well! 🙂

    Reply
  2. angie says

    March 3, 2015 at 7:54 pm

    Always looking for new quinoa dishes! This looks delicious! Thanks for sharing on Something To Talk About link party! Hope to see you next Monday!!

    Reply
  3. KC the Kitchen Chopper says

    March 6, 2015 at 1:50 pm

    Fantastic combo of healthfulness. Nicely done. So happy to see that families are eating real food. 🙂

    Reply
  4. Karly says

    March 7, 2015 at 12:35 am

    Incredibly delicious dinner idea! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  5. Andrea@TablerPartyOfTwo says

    March 15, 2015 at 11:46 am

    Loved this post and you were one of my featured posts on Sunday Features today! http://www.tablerpartyoftwo.com/sunday-features-link-party-16/

    Reply

Trackbacks

  1. Sunday Features Link Party {16} - Tabler Party of Two says:
    March 15, 2015 at 12:34 am

    […] this healthy and delicious chicken and quinoa salad by Domestic Mommyhood looks SOOOOO […]

    Reply
  2. Sunday Features {16} - denise designed says:
    March 15, 2015 at 9:49 am

    […] this healthy and delicious chicken and quinoa salad by Domestic Mommyhood looks SOOOOO […]

    Reply
  3. Tomato, Cucumber & Feta Appetizer (Healthy Recipe) - Domestic Mommyhood says:
    September 26, 2016 at 4:00 am

    […] your coming up with a fantastic dinner for a party this will pair well with Organic Chicken & Quinoa Salad with Mushrooms and Broccoli. My to-die for 5 Star Grilled Cedar Plank Salmon will make a rock star main course. You can serve […]

    Reply
  4. 50 Easy Dinner Recipes to Save You Time and Energy! - Domestic Mommyhood says:
    February 12, 2017 at 2:01 pm

    […] a walk on the healthy side without giving up the flavor with this awesome Organic Chicken Quinoa Salad. The Shitake mushrooms are so tasty! Domestic […]

    Reply

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