The ancient grain quinoa has been around for 5,000 years, and is technically a seed. It’s a nutritional powerhouse providing 8g of protein per 1 cup cooked, along with hefty amounts of B-vitamins, potassium, zinc, selenium, and iron. Nutrition (per serving) Calories: 409; total fat: 14g; saturated fat: 2g; protein: 38g; carbohydrates: 33g; sugars: 11g; fiber: 5g; cholesterol: 103mg; sodium: 333mg Recipe and photo courtesy Betsy Ramirez, R.D.N. at Supermarket Nutrition.

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Makes 6 servings

Prep time 20 min.

Cook time 23 min.

Ingredients

For the grilled chicken: 6 chicken breasts Ground allspice Salt Paprika For the salad: Quinoa, 1 cup uncooked 1 cup cilantro 1 red pepper 1 cup carrots, julienned 1/3 cup sunflower seeds 2/3 cup pomegranate arils 1 tsp ground allspice For the dressing: 2 Tbsp olive oil 2 Tbsp red wine vinegar 2 Tbsp honey 1 lime, juiced 1½ lemons, juiced Salt and pepper to taste 1 lime

How to make it

Place 2 cups of water in a saucepan with 1 cup of uncooked quinoa. Bring to a boil, and reduce to low. Cook for 15 minutes. Once cooked, set aside to cool. For the dressing: Combine olive oil, lemon and lime juices, salt, pepper, red wine vinegar, and honey, and mix well. Set aside. Place red pepper, cilantro, and carrots in a food processor, and combine. Add mixture to quinoa. Then add pomegranate seeds, sunflower seeds, and 1 tsp of allspice, and mix well. Set aside. For the chicken: Place chicken on parchment paper. Make sure there is enough to fold it over and cover the chicken breasts. Cover chicken on both sides with allspice, salt, and paprika. Fold parchment over the chicken and pound with a rolling pin until 1/2" thick. Place chicken on grill. Reduce heat to medium, and put top down for 4 minutes. Flip chicken, and grill for 4 or more minutes or until juices run clear and chicken is firm. Let chicken slightly cool, and slice on the diagonal. To layer, place 1 bag of lettuce of choice on a platter. Top with quinoa salad and chicken. Squeeze 1 lime over chicken, and serve with the honey-citrus dressing.

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The ancient grain quinoa has been around for 5,000 years, and is technically a seed. It’s a nutritional powerhouse providing 8g of protein per 1 cup cooked, along with hefty amounts of B-vitamins, potassium, zinc, selenium, and iron.

Nutrition (per serving)

Calories: 409; total fat: 14g; saturated fat: 2g; protein: 38g; carbohydrates: 33g; sugars: 11g; fiber: 5g; cholesterol: 103mg; sodium: 333mg

Recipe and photo courtesy Betsy Ramirez, R.D.N. at Supermarket Nutrition.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 20 min.

Cook time 23 min.

Ingredients

For the grilled chicken: 6 chicken breasts Ground allspice Salt Paprika For the salad: Quinoa, 1 cup uncooked 1 cup cilantro 1 red pepper 1 cup carrots, julienned 1/3 cup sunflower seeds 2/3 cup pomegranate arils 1 tsp ground allspice For the dressing: 2 Tbsp olive oil 2 Tbsp red wine vinegar 2 Tbsp honey 1 lime, juiced 1½ lemons, juiced Salt and pepper to taste 1 lime

How to make it

Place 2 cups of water in a saucepan with 1 cup of uncooked quinoa. Bring to a boil, and reduce to low. Cook for 15 minutes. Once cooked, set aside to cool. For the dressing: Combine olive oil, lemon and lime juices, salt, pepper, red wine vinegar, and honey, and mix well. Set aside. Place red pepper, cilantro, and carrots in a food processor, and combine. Add mixture to quinoa. Then add pomegranate seeds, sunflower seeds, and 1 tsp of allspice, and mix well. Set aside. For the chicken: Place chicken on parchment paper. Make sure there is enough to fold it over and cover the chicken breasts. Cover chicken on both sides with allspice, salt, and paprika. Fold parchment over the chicken and pound with a rolling pin until 1/2" thick. Place chicken on grill. Reduce heat to medium, and put top down for 4 minutes. Flip chicken, and grill for 4 or more minutes or until juices run clear and chicken is firm. Let chicken slightly cool, and slice on the diagonal. To layer, place 1 bag of lettuce of choice on a platter. Top with quinoa salad and chicken. Squeeze 1 lime over chicken, and serve with the honey-citrus dressing.

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Makes 6 servings

Prep time 20 min.

Cook time 23 min.

Ingredients

For the grilled chicken: 6 chicken breasts Ground allspice Salt Paprika For the salad: Quinoa, 1 cup uncooked 1 cup cilantro 1 red pepper 1 cup carrots, julienned 1/3 cup sunflower seeds 2/3 cup pomegranate arils 1 tsp ground allspice For the dressing: 2 Tbsp olive oil 2 Tbsp red wine vinegar 2 Tbsp honey 1 lime, juiced 1½ lemons, juiced Salt and pepper to taste 1 lime

How to make it

Place 2 cups of water in a saucepan with 1 cup of uncooked quinoa. Bring to a boil, and reduce to low. Cook for 15 minutes. Once cooked, set aside to cool. For the dressing: Combine olive oil, lemon and lime juices, salt, pepper, red wine vinegar, and honey, and mix well. Set aside. Place red pepper, cilantro, and carrots in a food processor, and combine. Add mixture to quinoa. Then add pomegranate seeds, sunflower seeds, and 1 tsp of allspice, and mix well. Set aside. For the chicken: Place chicken on parchment paper. Make sure there is enough to fold it over and cover the chicken breasts. Cover chicken on both sides with allspice, salt, and paprika. Fold parchment over the chicken and pound with a rolling pin until 1/2" thick. Place chicken on grill. Reduce heat to medium, and put top down for 4 minutes. Flip chicken, and grill for 4 or more minutes or until juices run clear and chicken is firm. Let chicken slightly cool, and slice on the diagonal. To layer, place 1 bag of lettuce of choice on a platter. Top with quinoa salad and chicken. Squeeze 1 lime over chicken, and serve with the honey-citrus dressing.

Makes 6 servings

Prep time 20 min.

Cook time 23 min.

Prep time 20 min.

Cook time 23 min.

Prep time

20 min.

Cook time

23 min.

Ingredients

  • For the grilled chicken:
  • 6 chicken breasts
  • Ground allspice
  • Salt
  • Paprika
  • For the salad:
  • Quinoa, 1 cup uncooked
  • 1 cup cilantro
  • 1 red pepper
  • 1 cup carrots, julienned
  • 1/3 cup sunflower seeds
  • 2/3 cup pomegranate arils
  • 1 tsp ground allspice
  • For the dressing:
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp honey
  • 1 lime, juiced
  • 1½ lemons, juiced
  • Salt and pepper to taste
  • 1 lime

How to make it

Place 2 cups of water in a saucepan with 1 cup of uncooked quinoa. Bring to a boil, and reduce to low. Cook for 15 minutes. Once cooked, set aside to cool. For the dressing: Combine olive oil, lemon and lime juices, salt, pepper, red wine vinegar, and honey, and mix well. Set aside. Place red pepper, cilantro, and carrots in a food processor, and combine. Add mixture to quinoa. Then add pomegranate seeds, sunflower seeds, and 1 tsp of allspice, and mix well. Set aside. For the chicken: Place chicken on parchment paper. Make sure there is enough to fold it over and cover the chicken breasts. Cover chicken on both sides with allspice, salt, and paprika. Fold parchment over the chicken and pound with a rolling pin until 1/2" thick. Place chicken on grill. Reduce heat to medium, and put top down for 4 minutes. Flip chicken, and grill for 4 or more minutes or until juices run clear and chicken is firm. Let chicken slightly cool, and slice on the diagonal. To layer, place 1 bag of lettuce of choice on a platter. Top with quinoa salad and chicken. Squeeze 1 lime over chicken, and serve with the honey-citrus dressing.

Place 2 cups of water in a saucepan with 1 cup of uncooked quinoa. Bring to a boil, and reduce to low. Cook for 15 minutes. Once cooked, set aside to cool.

For the dressing: Combine olive oil, lemon and lime juices, salt, pepper, red wine vinegar, and honey, and mix well. Set aside.

Place red pepper, cilantro, and carrots in a food processor, and combine. Add mixture to quinoa. Then add pomegranate seeds, sunflower seeds, and 1 tsp of allspice, and mix well. Set aside.

For the chicken: Place chicken on parchment paper. Make sure there is enough to fold it over and cover the chicken breasts. Cover chicken on both sides with allspice, salt, and paprika. Fold parchment over the chicken and pound with a rolling pin until 1/2" thick. Place chicken on grill. Reduce heat to medium, and put top down for 4 minutes. Flip chicken, and grill for 4 or more minutes or until juices run clear and chicken is firm. Let chicken slightly cool, and slice on the diagonal.

To layer, place 1 bag of lettuce of choice on a platter. Top with quinoa salad and chicken.

Squeeze 1 lime over chicken, and serve with the honey-citrus dressing.

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