Quinoa Salad Lettuce Cups with Spicy Pepper Mango and White Wine Vinaigrette. High protein, high fiber, this simple and flavorful dish combines citrus and spice to please the tastebuds and the tummy. Be bikini ready all the time with this meal-in-one dish that is filled with fiber that keeps you feeling fuller, longer and is loaded with nutrients.
Here, chicken is butterflied and dusted with blackened seasoning and placed on a hot grill. Once grilled, the chicken is diced and tossed with cooked quinoa, fresh mango, red bell pepper, red onion, spices and a white wine vinaigrette. Any leftover quinoa salad is delicious served the next day and makes the perfect on-the-go snack as it travels well.
Serving size: 1 heaping cup of quinoa salad in lettuce cup
Saturated fat: 2.2g
Nutritional notes: This recipe packs in 69% of the RDA for vitamin C, 25% iron, 5% calcium, and 22% vitamin A. Great for an active lifestyle, quinoa is a terrific source of good carbohydrate energy and the complete protein combined with the lean protein in chicken breasts makes this dish ideal for muscle repair. This meal is best enjoyed for lunch or half the portion and eat as a post-workout snack. For evening meals, eat at 7pm or before for the most figure flattering results. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Quinoa Salad Lettuce Cups
Be bikini ready all the time with this meal-in-one dish that is filled with fiber that keeps you feeling fuller, longer and is loaded with nutrients.
- 1 cup uncooked quinoa
- 2 cups water
- 2 6-ounce boneless, skinless chicken breasts
- 2 tablespoons blackened seasoning
- 1 medium mango, diced
- 1 medium red bell pepper, seeded and diced
- 1/2 medium red onion, diced
- 1 medium Serrano chili pepper, seeded and diced
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper (more, if preferred)
- 1 1/2 tablespoons avocado oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 head iceberg lettuce, quartered and chilled
- 2 tablespoons chopped fresh cilantro or basil, if desired
- Place uncooked quinoa and water in a medium saucepan and bring to a boil over medium high heat.
- Cover and cook for 15 minutes or until most liquid is absorbed.
- Remove from heat, allow to cool for about 10 minutes; transfer to a medium mixing bowl and place in the refrigerator to cool completely.
- Butterfly chicken (slice the breast nearly all the way through from the side, keeping one side "hinged" together).
- Coat each chicken breast, on both sides, with 1 tablespoon each of blackened seasoning.
- Heat grill to medium high; when hot, place chicken onto grill for about 3 minutes or until chicken easily lifts off the grill.
- Turn and grill an additional 3 minutes, reduce heat to low and cook until chicken is cooked through, turning once, if necessary.
- When done, allow chicken to rest about 5 minutes and then dice into 1-inch cubes.
- Toss cooked chicken with quinoa, mango, red bell pepper, red onion, Serrano chili pepper, cumin, paprika, cayenne pepper, avocado oil, white wine vinegar, black pepper, and sea salt.
- Arrange iceberg lettuce cups on a serving plate and top with 1 heaping cup of quinoa salad.
- Garnish with cilantro or basil, if desired, and enjoy.