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20-Minute Chicken Bruschetta Quinoa Salad
4.8 from 18 votes

20-Minute Chicken Bruschetta Quinoa Salad

This 20-Minute Chicken Bruschetta Quinoa Salad is the perfect Summer meal!

Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 8 servings
Course: Dinner
Cuisine: Italian

Ingredients

For the Quinoa:
  • 2 tablespoons olive oil
  • 1 cup quinoa pre-washed
  • 1/2 teaspoon salt
  • 2 cups chicken broth or water
For the Bruschetta:
  • 6 tomato ripe vine, diced
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • basil fresh, thinly sliced, quantity 4 ounces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 rotisserie chicken shredded into bite-sized pieces

Instructions

For the Quinoa:
    Cup of Yum
  1. Heat 2 tablespoons of olive oil in a medium sauce pan over medium heat. Add the dry quinoa and cook, stirring constantly, for 2 minutes. Add broth and salt. Turn the heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for about 10 minutes, or until all of the liquid has been absorbed and the quinoa is cooked. Spoon the cooked quinoa to a heat safe mixing bowl and set in the fridge to cool for a few minutes while you prepare the Bruschetta.
For the Bruschetta:
  1. In a large bowl combine the diced tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
Assembly:
  1. In a large bowl combine the quinoa, Bruschetta, and chicken. Serve at once, or chill until needed.