Moroccan Chicken Quinoa Salad
The ultimate picnic or potluck salad! This Moroccan Chicken Quinoa Salad can be made ahead of time and serves up a ton of flavor in every bite.
Servings: 8 cups
Calories: 276kcal
Ingredients
The salad:
- 4 cups cooked quinoa cooled
- 3 cups skinless cooked chicken breasts chopped
- 2 cups chopped English cucumber not peeled
- 1 large red bell pepper diced
- 2 green onions thinly sliced
- ¼ cup slivered almonds toasted
- ⅓ cup dried tart cherries
- 2 cups packed spinach leaves
The dressing:
- ⅓ cup fresh orange juice
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- drizzle of agave nectar or honey optional
Instructions
The salad:
- In a large bowl, stir together the quinoa, chicken, cucumber, bell pepper, green onions, almonds and cherries.
- Stir in the dressing and toss to combine.
- Stir in the spinach. Serve.
The dressing:
- In a medium bowl, whisk together the orange juice, lemon juice, olive oil, cumin and salt. Taste and add agave nectar or honey, if desired.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints), 6 (Points+)
Nutrition
Serving: 1Cup | Calories: 276kcal | Carbohydrates: 28g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1445IU | Vitamin C: 31.2mg | Calcium: 49mg | Iron: 2.4mg