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Ensalada de quínoa al limón y pollo al balsámico

Categoría
Ensaladas y vegetales
Dificultad
Medio
Porciones
2

Ingredientes

  • Para la quínoa al limón:
  • ½ taza de quínoa cruda
  • 1 taza de consomé de pollo
  • ½ limón (zumo)
  • Pizca de sal
  • Para el pollo al balsámico:
  • 1 pechuga de pollo cortada en tiras
  • 1 cucharada de aceite de oliva
  • 2 dientes de ajo picaditos
  • 2 cucharadas de vinagre balsámico
  • ½ limón (zumo)
  • 1 cucharadita de orégano seco
  • Sal y pimienta al gusto
  • Para la ensalada:
  • Tomates tipo cherry (al gusto)
  • 1 cebolla roja cortada en juliana
  • Aceitunas kalamata picadas (al gusto)
  • Queso feta (al gusto
  • Perejil liso (al gusto)
  • Cilantrito en hojas
  • Para el aderezo:
  • 2 cucharadas de aceite de oliva con ajo
  • 2 cucharaditas de vinagre balsámico

Preparación

  1. Para la quínoa, combinamos la quínoa con el consomé y la sal y llevamos a hervir, luego bajamos el fuego y tapamos para cocinar, unos 15 minutos, hasta que el líquido se haya absorbido y la quínoa esté tierna.
  2. Retirar del fuego y dejar tapada por unos 3 minutos; luego destapar y con un tenedor airearla un poco y agregue el zumo de limón. Reservamos.
  3. Para el pollo, colocamos los filetitos o dados de pollo en una sartén con el aceite de oliva y los ajos picaditos; agregamos el vinagre balsámico, el limón y el orégano, y salteamos hasta que estén cocidos y dorados. Retiramos del fuego, tapamos y reservamos.
  4. Para el aderezo, combinamos el vinagre con el aceite y reservamos.
  5. Para armar nuestra ensalada, combinamos los tomates, cebolla, aceitunas, perejil y cilantrito. Agregamos el pollo y la quínoa y aderezamos. Mezclamos bien y, por último, agregamos el queso feta y volvemos a mezclar.
  6. Servimos de inmediato.