Coconut Chicken Quinoa Salad with Grilled Artichokes, Avocado and Sundried Tomatoes
This healthy quinoa salad features chicken and vegetables cooked in coconut milk and can be served chilled or warm.
Servings 8
Author Mimi Holtz (Mimi Avocado)
Ingredients
2lbs.boneless skinless chicken
1sweet onion
2-3small zucchini or yellow squash
1Tbsp.olive oil
1can Trader Joe's coconut milk
2Tbsp.garlic powder or two cloves minced garlic
salt and pepper to taste
2cupscooked Bob's Red Mill quinoa
1or 2 packages Roland grilled artichoke hearts
3/4cupBella Sun Luci Julienne Cut Sun Dried Tomatoes
several ripe California avocados
Instructions
Brown the chicken in a large skillet. Add the garlic powder and 1/2 can coconut milk. Season with salt and pepper. Cook until the chicken is very tender and the coconut milked has reduced. Chop the chicken into bitesize pieces.
While the chicken is cooking, rinse and cook 2 cups of quinoa according to the directions on the package. When the chicken is done, fold the cooked quinoa into the chicken.
Thinly slice the squash and onion and sautee in the olive oil. Add the remaining 1/2 can of coconut milk and cook until the squash is al dente.
Fold the squash and onion mixture into the quinoa and chicken.
Add the grilled artichoke hearts and sun dried tomatoes. Season with salt and pepper to taste. Serve warm or chilled. Top with chunks of ripe avocado.