Chicken Quinoa Salad with Salsa Hummus
A quick and easy craven quinoa salad with veggies and salsa hummus – a perfect light and healthy summer recipe! 
Happy hump mean solar day friends!
I'thousand excited to share today'south post every bit my first with the RecipeRedux group. It's a monthly recipe claiming with an crawly group of health-focused food bloggers to showcase delicious, healthy food and recipes. Pretty corking, huh? Check out more about the group hither.
This month's challenge is to recreate a recipe by a fellow member. It didn't take long for me to decide where to head.
Lindsay of The Lean Green Bean blog is someone I've followed for years. She has tons of easy, real nutrient recipes with the average home cook in mind – exactly what I aim for every bit well!
I had fun browsing through her recipe index, but as soon as I saw her chicken pasta salad with salsa hummus, I knew that would be the one.
Salsa hummus? Um, yep, I recall so!
You know I'm a hummus addict with a hummus obsession who has some serious hummus honey in her center. I 💗 hummus. So do my kids. OK, I'll stop.
(Last one – here's my basic hummus recipe that I actually used for this salad.)
I made a few tweaks to brand this into a chicken quinoa salad with salsa hummus. I swapped in quinoa for the pasta because we're non huge pasta eaters effectually here. Plus I dear the extra protein and nutrition boost that quinoa brings to this dish.
I too increased the amount of salsa and hummus because I knew I wanted that creamy deliciousness coating every.single.bite.
And I switched up the veggies a fleck to make it some of my fresh summer favorites. (And I had to skip the avocado because my married man is allergic, but y'all certainly don't accept to!)
If you want this to be a vegetarian and vegan salad, you could substitute blackness beans for the chicken. I may do that next time!
My husband and I took this chicken quinoa salad to our symphony in the park picnic before in the month and took turns passing the bowl back and along while listening to some not bad classical music. Beloved that summer tradition here in Charlotte!
I also ate this salad the next several days for lunch – it held upwardly well. And so save those leftovers!
I dear that this craven quinoa salad is lite but hearty — information technology really has staying power to keep you lot total. And TONS of bully textures. Crunchy, sweet peppers, soft, fluffy quinoa, tender, juicy chunks of craven and a burst of bright lycopersicon esculentum every fourth dimension you bite into 1.
And the salsa hummus (which just requires mixing those 2 ingredients together) is a fabulous way to coat this salad and demark everything together.
I know I'll be making this throughout the summer to accept for lunches and light dinners on nights where we desire to linger at the pool and pack something unproblematic to swallow.
Thank you to summer salads and easy, practically no-cook meals!
Savour — and don't forget to cheque out the other great Recipe Redux recipes below!
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 2 cups cooked, chopped chicken (leftover grilled, roasted or a rotisserie chicken all work well here)
- two cups cooked quinoa (from nigh iii/4 loving cup uncooked)
- 1 cup diced zucchini
- 1 cup diced bell peppers or mini sweet peppers
- 1 cup ruddy tomatoes, halved
- three/4 cup hummus (homemade or store-bought)
- 3/4 cup salsa
- Salt and pepper, to taste
- Optional toppings: 1 medium avocado, cubed; chopped fresh parsley or basil
Instructions
- Chop all of your veggies and cook and slightly cool your quinoa, if needed.
- Combine the cooked craven, cooked quinoa, zucchini, peppers and tomatoes in a bowl.
- In a separate modest bowl, stir together the hummus and salsa until well combined.
- Pour the salsa hummus over your chicken and quinoa salad and stir to combine. Season to gustatory modality with salt and pepper.
- Mix in avocado, if using, and sprinkle with fresh parsley or basil, if desired.
- Serve cold or at room temperature. Store leftovers, covered, in the fridge for up to 3 days.
Notes
You tin substitute black beans if you desire a vegan/vegetarian salad.
You can also use a flavored hummus or salsa - I may try this next time!
Inspired past The Lean Green Bean.
Nutrition Information:
Yield:
3 Serving Size:
1
Amount Per Serving: Calories: 608 Total Fat: 30g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 85mg Sodium: 874mg Carbohydrates: 53g Cobweb: 15g Sugar: 8g Protein: 36g
Source: https://www.familyfoodonthetable.com/chicken-quinoa-salad-salsa-hummus/
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