quinoa salad + chicken + walnuts + olive and caper sauce

I don't think that we thought of it when this was first put together, but this dish has a pretty serious amount of protein. Which, if you are into that kind of thing, is probably pretty cool. It is also packed with plenty of vitamin, and antioxidant rich ingredients as well. Both of these things are obviously fantastic on their own, but like I said, we didn't really think of them specifically when this came to be. Well, not exactly anyway. I suppose that lately, when we have been cooking (and doing anything else for that matter), we have been focusing on ourselves, and how things make us feel. The end result hopefully being, happy and healthy; a little bit better than when we started. It just so happens that this dish fits into all of these categories, as well as being really tasty. I think we're doing ok.

for the sauce:

  • 1 small onion, roughly chopped
  • 1 poblano, roughly chopped
  • 1 small bell red pepper, roughly chopped
  • 3 cloves of garlic
  • 1 handful cilantro
  • 1/4 cup spanish olives
  • 1/4 cup capers
  • 1/4 olive oil
  • 1 tablespoon lime juice
  • salt and pepper to taste

for the salad:

  • two roasted chicken breasts, thinly sliced (roasted chickpeas for a vegetarian option)
  • 2 cups cooked quinoa
  • 1 large avocado, thinly sliced
  • 1/4 walnuts
  • cilantro
  • sauce


To make sauce. Combine all ingredients in blender, or food processor. Blend until totally smooth. Transfer mixture to a sauce pan with a small amount of olive oil. Heat over medium-high heat, 8-10 minutes. Assemble, and serve. Enjoy.

lindsay Cheesebrew