No Bake Chicken Salad

This refreshing quinoa salad is a delightful twist on traditional chicken salad, offering a fresh, no-bake option perfect for warm days. It combines fluffy quinoa with crisp green beans, sweet dried cherries, and crunchy toasted walnuts. The dressing brings it all together with a tangy balsamic vinaigrette infused with garlic and parsley. The addition of diced apples provides a juicy crunch and natural sweetness that balances the savory elements. Ideal for picnics, potlucks, or a light lunch, this dish is easy to assemble and allows the flavors to meld as it chills. Its a wholesome, satisfying meal that feels both rustic and elegant.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 624.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This refreshing quinoa salad is a delightful twist on traditional chicken salad, offering a fresh, no-bake option perfect for warm days. It combines fluffy quinoa with crisp green beans, sweet dried cherries, and crunchy toasted walnuts. The dressing brings it all together with a tangy balsamic vinaigrette infused with garlic and parsley. The addition of diced apples provides a juicy crunch and natural sweetness that balances the savory elements. Ideal for picnics, potlucks, or a light lunch, this dish is easy to assemble and allows the flavors to meld as it chills. Its a wholesome, satisfying meal that feels both rustic and elegant.

Ingredients

1 cup Quinoa, rinsed
1 1/4 cups Water or vegetable broth
1/2 teaspoon Salt
1 cup Green beans, trimmed and chopped
3/4 cup Dried cherries
1/2 cup Coarsely chopped walnuts, toasted
2 Golden Delicious apples Cored and diced
1/4 cup Chopped fresh parsley
1/4 cup Balsamic vinegar
1 1/2 tablespoons Olive oil or walnut oil
2 cloves Garlic, minced
1/4 teaspoon Freshly ground black pepper

Directions

1
In a medium saucepan, bring the water (or broth) and salt to a boil.
2
Stir in the rinsed quinoa, cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed and quinoa is tender.
3
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet or large plate to cool completely.
4
While quinoa cools, blanch the chopped green beans in boiling water for 2-3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking.
5
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped parsley, and black pepper to create the vinaigrette.
6
In a large serving bowl, combine the cooled quinoa, blanched green beans, dried cherries, toasted walnuts, and diced apples.
7
Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
8
Taste and adjust seasoning with additional salt or pepper if needed.
9
Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 624.4kcal

% Daily Value *
Total Fat 44.9g70%
Saturated Fat 4.9g25%
Cholesterol 0.0mg0%
Sodium 3697.8mg155%
Total Carbohydrate 47.8g16%
Dietary Fiber 9.6g39%
Sugars 11.4g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quinoa, salad, apples, cherries, walnuts, balsamic, vinaigrette, green beans, vegan, no bake, healthy, lunch, picnic, side dish, autumn, garlic, parsley, toasted, dried fruit, vegetarian

Read it online: https://www.chefs-mate.com/recipe/no-bake-chicken-salad-10/