Chicken & Quinoa Salad with Sweet Peppers & Radishes

Chicken & Quinoa Salad

with Sweet Peppers & Radishes

25 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In this hearty, quick-cooking dish, our quinoa salad—packed with sautéed snow peas and sweet peppers, crisp radishes, and Grana Padano cheese—makes for the perfect base for tender bites of savory seasoned chicken.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Chicken & Quinoa Salad with Sweet Peppers & Radishes
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Red Quinoa
  • 4 oz Snow Peas
  • 4 oz Sweet Peppers
  • 3 oz Radishes
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the quinoa:
1 Cook the quinoa:

Fill a small pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients:
2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve the radishes lengthwise, then thinly slice crosswise. Grate the cheese on the small side of a box grater. 

Cook the chicken:
3 Cook the chicken:

While the quinoa continues to cook, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
4 Cook the vegetables:

Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. 

Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

In a large bowl, combine the vinegar, half the grated cheese (you will have extra), and 1 teaspoon of olive oil. Add the cooked quinoa, cooked vegetables, and sliced radishes. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the cooked chicken. Enjoy!

Tips from Home Chefs

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Chicken & Quinoa Salad

Cook the quinoa:
1 Cook the quinoa:

Fill a small pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve the radishes lengthwise, then thinly slice crosswise. Grate the cheese on the small side of a box grater. 

Prepare the ingredients:
Cook the chicken:
3 Cook the chicken:

While the quinoa continues to cook, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the vegetables:

Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. 

Cook the vegetables:
Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

In a large bowl, combine the vinegar, half the grated cheese (you will have extra), and 1 teaspoon of olive oil. Add the cooked quinoa, cooked vegetables, and sliced radishes. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the cooked chicken. Enjoy!

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