Blueberry Grilled Chicken Quinoa Salad with torn kale, fresh blueberries and homemade Bomb Blueberry Marinade and Dressing made with Brasilia Blueberry Bai for a quick kick of fresh juicy flavor and antioxidants!
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
marinate 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 758kcal
Author Tristin Rieken
Ingredients
1.5poundsboneless skinless chicken breast halvesabout four pieces
4.5cupscooked quinoaor 1.5 cups uncooked
1cupblueberry juice
¼cupapple cider vinegar
¼cupolive oildivided
1teaspoondijon mustard
1clovegarlicgrated
⅛teaspoonsea salt
dashblack pepper
1cupkalewashed, dried and chopped
1cupfresh blueberries½ pint
1mediumred onionchopped
1cupfresh mintchopped and divided
½cupalmondschopped
Perfect Quinoa
½mediumonionchopped
2clovesgarlicminced
1.5cupsquinoa
3 ¾cupschicken stock
2tablespoonsolive oil
Instructions
Blueberry Grilled Chicken Quinoa Salad
Make Blueberry Marinade. Combine Brasilia Blueberry Bai with vinegar, garlic, 1 tablespoon olive oil, and ¼ cup mint.
Pour half the marinade over chicken in a storage bag or shallow pan. Marinate at least 20 minutes but no longer than 2 hours. Remove, pat dry and gril on high until charred and evenly cooked through. Remove, chill and slice.
Meanwhile, make Blueberry Dressing. Whisk remaining 3 tablespoons olive oil into the reserved marinade until thick. Pour half over red onions, blueberries and kale in a medium bowl and toss to coat. Reserve the other half of the dressing to pass with the finished dish.
Toss cooked quinoa with ½ cup mint and dressed onion/kale/blueberry mix. Serve on a large platter topped with sliced blueberry grilled chicken, almonds and remaining ¼ cup mint.
Serve with reserved Blueberry Dressing on the side.
Perfect Quinoa
In a large saucepan over medium heat add olive oil and heat until shimmering. Add onion and garlic then quinoa. Turn to coat and cook until toasted.
Add stock and increase heat to high. Bring to a boil and reduce to low. Simmer for 25 minutes until all liquid is absorbed. Remove from heat and add lid. Let stand five minutes before fluffing with fork.
To quick cool, add to a shallow baking sheet in a single layer and chill until ready to use.