Food & Cooking Recipes Salad Recipes Warm Quinoa and Chicken Salad 3.7 (14) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 9, 2020 Rate PRINT Share Prep Time: 15 mins Total Time: 45 mins Servings: 4 Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This one-pan recipe comes from our book "One Pot." Cook Mode (Keep screen awake) Ingredients 3 tablespoons olive oil, plus more for serving 4 scallions, white and green parts separated and thinly sliced lengthwise 1 cup quinoa, rinsed and drained 1 boneless, skinless chicken breast, halved 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1 ⅓ cups water 1 pound asparagus, trimmed and cut into 1-inch pieces ½ cup fresh or frozen peas 2 tablespoons chopped fresh flat-leaf parsley leaves Coarse salt and freshly ground pepper Directions In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more. Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil. Christina Holmes Rate It PRINT