Shredded Chicken and Toasted Sesame Maple Quinoa

This quinoa dish is the perfect weeknight meal and great for a springtime picnic or summer BBQ.

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  • Servings: 2

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  • One 6-ounce boneless skinless chicken breast
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 tablespoon pure maple syrup
  • 1 tablespoon water
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon vegetable oil
  • 1 clove of garlic, finely minced
  • Sea salt
  • 1/2 cup red bell pepper, diced
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons cilantro, chopped

How to make this recipe

  1. Add the chicken breast to a small saucepan and cover halfway with water. Cover the pan and bring it to a boil over high heat. Reduce the heat and simmer the chicken for 25 minutes, or until very tender. Remove from the heat and drain the water from the pan. Shred the chicken using two forks.

  2. Meanwhile, prepare the quinoa. Add the quinoa and 1 1/2 cups water to a small saucepan. Bring to a boil over high heat then reduce the heat to low. Cook, covered, for 12 minutes. Remove from the heat and set aside.

  3. In a small bowl whisk together the maple syrup, 1 tablespoon of water, soy sauce, sesame oil, vegetable oil and garlic. Taste and adjust the seasoning with salt.

  4. In a large bowl toss together the shredded chicken and cooked quinoa with the dressing. Add the red pepper, toasted sesame seeds and cilantro and toss to coat. Serve immediately.

Contributed By Photo © Kristen Stevens Published September 2014

471355 recipes/shredded-chicken-and-toasted-sesame-maple-quinoa 2014-02-26T04:10:14+00:00 Kristen Stevens barbecue-cookout|salads|side-dishes|2|fast|gluten-free|healthy|web-exclusive|weeknight-dinner|lunch september-2014 recipes,shredded-chicken-and-toasted-sesame-maple-quinoa 471355

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