Warm Yellow Beet, Grilled Chicken & Spiced Pistachio Quinoa Salad
This warm yellow beet salad with grilled za’atar chicken, tricolored quinoa, and spiced pistachios is packed with fiber, protein, summer flavor, and hormone-supportive nourishment.
Ingredients
- 4 Boneless, skinless, chicken thighs
- 1-2 Small yellow beets You can use either yellow or red, but the yellow is less earthy and more sweet
- 1 cup Organic tri-colored quinoa
- 1/2 cup Pistachios
- 4-5 cups Organic spring mix or arugula
- Avocado oil spray
Thyme Vinaigrette
- 1 cup EVOO or avocado oil
- 1/3 cup Champagne or white wine vinegar
- 2 tsp Dried thyme
- 1 tsp Dijon mustard
- 1 tsp Honey or your favorite liquid sweetner I would not recommend using maple syrup
- Salt and pepper To taste (TT)
Chicken Seasoning
- 1 Tbsp Onion powder
- 1 Tbsp Garlic powder
- 1 Tbsp Salt
- 1 Tbsp Zaatar
- 1 Tbsp Oil or oil spray
Spiced Pistachio Blend
- 1/2 tsp Smoked paprika
- 1/8 tsp Cumin
- 1/8 tsp Cinnamon
- 1/2 tsp Salt
- pinch Cayenne pepper Optional
Instructions
- Preheat oven to 400°F. Peel beets and place on a baking sheet lined with parchment paper. Spray with avocado oil. Bake for 20-30 minutes or until they can be pierced easily with a fork.
- Season chicken with oil, salt, onion powder, garlic powder, and zaatar seasoning.
- Cook chicken until tender and set aside.
- Prepare quinoa as directed on the label (I used chicken broth instead of water but you can use either).
- Once beets are tender, remove from the oven and set aside.
- Place pistachios in a dry skillet, spray with light oil and season with smoked paprika, cumin, cinnamon, salt, and cayenne (optional). Roast slowly for 5-7 minutes.
- Prepare salad mix, pour in quinoa, and drizzle with vinaigrette, then toss.
- Chopped chicken and slice beets thinly and add to salad. Toss in pistachios and serve.