Chicken & Rainbow Quinoa Salad
Inspired by Argentina's regional ingredients, this vibrant salad combines tender roasted chicken with fluffy tri-color quinoa, a native Andean grain, alongside fresh kale and sweet roasted baby carrots. Dried cranberries and toasted almonds add layers of sweetness and crunch, while a rich caramelized onion dressing ties everything together with bold, savory flavor. The result is a wholesome, satisfying dish that offers a fresh take on contemporary Argentine cuisine
Nutritional facts
Protein
42g
Carbs
55g
Calories
530kcal
Fat
16g
Ingredients
Dried Cranberries, Chicken Breast, Ginger, Orange Juice, Tri-color Quinoa, Kale, Balsamic Vinegar, Kosher Salt, Honey, Garlic, Garam Masala, Rosemary, Almonds, Red Onion, Extra Virgin Olive Oil, Baby Carrots
Contains tree nuts (Almonds).
Reviews
4.5
Based on 1881 reviews
Rhiannon · 09/30/26
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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