Quinoa and Roasted Vegetable Salad

With Pan Seared Chicken

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

One of the most beneficial elements provided by quinoa is its overall abundance of nutrients. When the nutrient structure of it is analyzed in depth, the results are remarkable. Not only is quinoa one of the most protein-rich foods we can eat, but it also contains nearly twice as much fiber as most other grains. We added quinoa to fresh roasted vegetables. Roasting the vegetables makes them soft and tender, brown and caramelized, and full of intensified flavor.

In Your Box (serves 2)

  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 2 Green Onions
  • 17 Parsley Sprigs
  • 4 oz. Brussels Sprouts
  • 1 cup Quinoa
  • 2 Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    475
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • 1

    Prep the Vegetables

    Preheat oven to 375 degrees. Slice the Brussels sprouts in half. Chop the peppers into 1 inch pieces. Slice the green onions into thin bias cut pieces. Rough chop the parsley.

  • 2

    Make the Quinoa

    Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with a pinch of salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water for approximately 15 minutes. Remove from the heat. Reserve in the cooking pot uncovered.

  • 3

    Roast the Vegetables

    Place the bell peppers and Brussels sprouts into a large mixing bowl. Add 1 tablespoon of oil and mix ingredients together. Place on a baking sheet and roast in the oven for 8-10 minutes or until the Brussels begin to brown and the all vegetables are fork tender.

  • 4

    Cook the Chicken

    Heat a sauté pan over medium heat. Add 1 tbsp. of oil to the pan. Add a pinch of salt and pepper to the chicken breasts and then add to the pan. Cook on each side for 5-6 minutes or until golden brown (the chicken meat will be white throughout).

  • 5

    Mix the Salad

    Mix the roasted vegetables and quinoa together in the cooking pot. Add salt and pepper to taste and reheat the mixture on stovetop if needed.

  • 6

    Plate the Dish

    Take the salad mix from the bowl and place in the middle of the plate gently and try to build the salad up to give it some height. Top the salad with chopped green onions. Place the sliced chicken on the side of the plate.

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