Martha Stewart Warm Quinoa and Chicken Salad

Martha Stewart warm quinoa and chicken salad cooks in one pot, start to finish. The chicken poaches right in the simmering quinoa with fresh asparagus, green peas, and lemon zest, then you shred and toss. It's a spring weeknight dinner on the table in 45 minutes.

Serve it warm over greens for a light family dinner, or pack it cold for lunch the next day. The trick is shredding the chicken while it's still hot, because it soaks up the lemon and olive oil as the quinoa rests.

Martha Stewart Warm Quinoa and Chicken Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

390

kcal

Tender shredded chicken over fluffy quinoa with crisp asparagus and sweet peas, all bright with lemon zest and finished with a drizzle of olive oil.

Ingredients

• 3 tablespoons olive oil, plus more for serving
  

• 4 scallions, white and green parts separated and thinly sliced lengthwise
  

• 1 cup quinoa, rinsed and drained
  

• 1 boneless, skinless chicken breast, halved
  

• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  

• 1 1/3 cups water
  

• 1 pound asparagus, trimmed and cut into 1-inch pieces
  

• 1/2 cup fresh or frozen peas
  

• 2 tablespoons chopped fresh flat-leaf parsley leaves
  

• Coarse salt and freshly ground pepper
  

Directions

• Cook the quinoa and chicken: In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
• Shred and season: Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Microplane zester grater, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of chicken works best for this quinoa salad?

A boneless, skinless chicken breast works here because it poaches gently in the simmering liquid and shreds evenly. You can substitute 2 boneless thighs, which will take about 2 minutes longer to cook through. Dark meat adds more flavor, but the texture will be slightly different in the final salad.

Can I make this warm quinoa salad ahead of time?

You can cook the full recipe up to 2 days ahead and store it in the fridge. Reheat it gently in a skillet with a splash of water to loosen the quinoa, then add fresh parsley and a squeeze of lemon right before serving. The asparagus will soften a bit, but the flavors hold up well.

What can I use instead of asparagus in this recipe?

Broccoli florets or green beans both work as direct swaps, cut to about 1-inch pieces and added at the same point in cooking. Sugar snap peas are another strong option since they cook fast. Zucchini works too, but dice it small so it does not release too much water into the quinoa.

How do I keep the quinoa from getting mushy?

Rinse the quinoa well before cooking to wash off the natural coating that makes it sticky. Follow the 11-minute simmer time exactly and resist lifting the lid, because the steam does most of the work. Letting it stand for the full 10 minutes off heat is what separates each grain.

How should I store leftover quinoa and chicken salad?

Keep it in an airtight container in the fridge for up to 3 days. It makes a solid cold lunch straight from the fridge, dressed with an extra drizzle of olive oil and lemon juice. The flavors actually improve overnight as the lemon and seasonings soak into the quinoa.