Cranberry and Cilantro Quinoa Salad
Unique way of cooking the quinoa and amazing combinations of the flavors.
Recipe Yield 8 servings.
Ingredients:
1 package pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutritional Information:
Amount Per Serving - Calories: 328 | Total Fat: 10.1g | Cholesterol: 22mg
