Sweet and Spicy Chicken Jerky Quinoa Salad
Try this Sweet and Spicy Chicken Jerky Quinoa Salad recipe
Try this Sweet and Spicy Chicken Jerky Quinoa Salad recipe
- 1/4 tsp ground black pepper
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp salt (i use himalayan salt)
- 1/2 avocado, sliced
- 1 cup (150g | 5.2oz) leftover cooked quinoa* (i used bob
- 1/2 celery stalk chopped
- 1/4 red bell pepper chopped
- 1 green onion green parts only chopped
- 4-5 now foods whole unsalted raw brazil nuts chopped
- 1 epic chicken sriracha jerky bar
- 1 hard boiled egg halved lengthwise
- 1 tbsp la tourangelle avocado oil
- 1 tbsp unpasteurized honey
- 1/2 tsp sriracha sauce
- Carbohydrate 3.79074749980219 g
- Cholesterol 212 mg
- Fat 5.66086499996957 g
- Fiber 1.26637497367885 g
- Protein 7.02101249995435 g
- Saturated Fat 1.66947749999594 g
- Serving Size 1 1 Serving (123g)
- Sodium 137.540999998732 mg
- Sugar 2.52437252612334 g
- Trans Fat 0.999559999998225 g
- Calories 98 calories
Step-by-step
- Place the cooked quinoa, celery, bell pepper, green onions, Brazil nuts and jerky in a medium sized mixing bowl. Set aside.
- In a smaller bowl, combine the avocado oil, apple cider vinegar, liquid honey, Dijon mustard, Sriracha, salt and pepper; mix vigorously with a whisk until well combined and pour over the reserved ingredients.
- Toss well and transfer to your favorite lunch container that has a tight fitting lid.
- Top with sliced avocado and hard boiled egg and hit with a splash of sriracha, if desired.
- Store in refrigerator until ready to eat.
Sweet and Spicy Chicken Jerky Quinoa Salad: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Juggling work, kids, and everything in between leaves little room for elaborate meal prep. That’s why I’m always on the lookout for quick, healthy, and delicious recipes that don't sacrifice flavor. This Sweet and Spicy Chicken Jerky Quinoa Salad fits the bill perfectly. It’s packed with protein, fiber, and a delightful kick of spice, making it the ideal lunch or light dinner for those busy days.
The beauty of this salad lies in its simplicity and versatility. I often make a big batch on the weekend and portion it out for the week. It's incredibly easy to customize too. Feeling adventurous? Swap out the chicken jerky for another protein source like grilled shrimp or chickpeas. Want a different flavor profile? Experiment with different types of nuts or add some feta cheese for a tangy twist. The possibilities are endless!
Why Quinoa?
Quinoa is a nutritional powerhouse. It’s a complete protein, meaning it contains all nine essential amino acids, and it's a great source of fiber, iron, and magnesium. It's also gluten-free, making it a fantastic option for those with dietary restrictions. Using leftover cooked quinoa makes this recipe even faster, perfectly suited for a quick mid-week meal. I love using Bob’s Red Mill quinoa for its consistently excellent quality.
The Sweet and Spicy Dance
The combination of sweet honey, spicy sriracha, and tangy apple cider vinegar creates a flavor explosion that will leave your taste buds singing. The crunchy Brazil nuts add a satisfying textural element, while the avocado provides a creamy contrast. The hard-boiled egg adds a boost of protein and richness, further enhancing the overall experience.
A Salad for Every Occasion
This salad is incredibly adaptable. It’s perfect for a quick lunch at the office, a light dinner after a long day, or a healthy snack on the go. The vibrant colors and fresh ingredients make it visually appealing, too. It’s also a great option for potlucks or picnics; the flavors only get better after chilling for a while.
Beyond the Recipe
This Sweet and Spicy Chicken Jerky Quinoa Salad is more than just a recipe; it’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With a few simple ingredients and minimal effort, you can create a meal that is both nutritious and incredibly satisfying. So, the next time you're short on time but craving something delicious and healthy, give this recipe a try. You won’t be disappointed.
This recipe reminds me of my travels. I once spent a month backpacking through Southeast Asia and discovered a love for spicy and flavorful dishes. This salad is my way of bringing those flavors home – a little piece of adventure on my plate, even on the busiest of days. I hope you enjoy this recipe as much as I do!
Ingredients I use:
- Bob's Red Mill Quinoa: For its consistent quality and delicious flavor.
- La Tourangelle Avocado Oil: A high-quality oil with a mild, nutty flavor that enhances the salad without overpowering it.
- Epic Chicken Sriracha Jerky Bar: Provides a convenient and flavorful protein source. You could easily substitute with any preferred jerky or even grilled chicken.
- Himalayan Salt: A little bit more expensive than regular table salt but adds subtle, earthier flavor to dishes.
Remember to adjust the amount of sriracha to your preferred spice level. This is a recipe to customize based on your palate and the ingredients you have at hand. Happy cooking!
