Quinoa Salad with Chicken and Mixed Greens

Guest Post by Iliana Romero

Adapted from The Clean Program

“I was introduced to the grain quinoa while traveling in Peru back in 1998 and immediately loved it. Quinoa has replaced many of the grains such as pasta and rice in our daily meals and I have even learned to mix it in with other vegetables for a heartier side. It is easy to cook, healthy and has become a staple in our diet.” – Iliana

  • 2 cups cooked and cooled quinoa
  • 2 (4 ounce) chicken breast grilled or steamed
  • ¼ cups of currants (I prefer cranberries)
  • ¼ cup of chopped roasted almonds
  • ½ cup of diced carrots
  • ¼ cup of chopped mint
  • ¼ cup of scallions, cut thinly diagonally
  • ¼ cup of chopped parsley
  • 4 cups salad greens tossed with 2 tablespoons olive oil
  • For the dressing:
  • 1 tablespoon of chopped parsely
  • ¼ cup of lime
  • 1 teaspoon of agave nectar
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ cup olive oil

    • Prepare quinoa according to package directions. Allow to cool.
    • Cook chicken breasts on the grill or by steaming. To steam them, cook the chicken breasts in ½ inch boiling water in a covered pan for approximately 7 minutes. Slice chicken lengthwise.
    • In a small bowl, blend together the dressing ingredients. Place all ingredients except chicken and salad greens in a bowl, and toss together with quinoa and dressing. Season to taste with salt and pepper.
    • Arrange half of the quinoa salad on each plate. Make a bed of mixed greens next to the quinoa and place the sliced chicken on top.
    • Quick Tips
    • 1. If you want to add additional flavor, cook the quinoa in chicken broth.
    • 2. I like to use a hand mixer to blend the dressing well.
    • About the Guest Author


  • Iliana Romero was born and raised in Chicago. She and her husband have a daughter and son, ages 9 and 7. After starting her career in finance in New York, Iliana and her husband relocated to Los Angeles, where she launched an online children’s boutique with her sister.  She recently returned to the U.S. after six years overseas, five of which were spent in Buenos Aires, Argentina. Of the many places she has lived and visited, Iliana’s favorite place is Peru for its culture, people, breathtaking landscapes and truly exceptional food.  Iliana and her family reside in Houston, where she looks forward to exploring the local culinary culture.

Preparation time: 30 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 2

One response to “Quinoa Salad with Chicken and Mixed Greens”

  1. Devin Hanft says:

    Excellent! So yummy my mother-in-law couldn’t stop raving!

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