Quinoa Pecan Bowl

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Quinoa Pecan Bowl

Cook Time 40 Minutes

Quinoa Pecan Bowl

Serves 16

Serving Size 1/2 cup quinoa with 5 oz. sliced chicken

Meal Type


The pecans and quinoa provide plant-based protein making this a great side dish or entree. The apple cider and fresh apple add sweetness and acidity to this healthy dish.



  1. Preheat the grill.
  2. Rinse the quinoa, if necessary. Heat a medium saucepan over medium-high heat and add the olive oil or butter and the quinoa. Cook for 2-3 minutes, stirring, until you hear it crackling. Add the apple cider/juice and water, season with the 2 teaspoons salt and bring to a boil. Cover and reduce heat to medium, simmering for 15 minutes or until the liquid is absorbed. Let stand, covered, for 5 minutes and fluff with a fork. Stir in half of the pecans.
  3. Season each chicken breast with the remaining 1 teaspoon salt, brush with 1 teaspoon mustard and grill to an internal temperature of 165°F, 12-15 minutes. Slice the breasts and hold at 155°F.
  4. Spoon 1/2 cup quinoa into a shallow bowl. Layer with 5 oz. sliced chicken, 1 1/2 oz. apples, and 2 tablespoons pecans. Finish with a drizzle of extra-virgin olive oil, if desired.
  5. Tip: Substitute cooked wild rice or steamed basmati rice for some or all of the quinoa, if desired.

Always practice safe food handling procedures

  • Wash hands with soap and water before handling any food and after handling raw meat, poultry, seafood or eggs.
  • Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
  • Wash all surfaces that come in contact with raw meat, poultry, seafood and eggs to avoid cross contamination.

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Nuts add eye appeal and a satisfying crunch to any salad. And they add protein, vitamins and minerals. Find the right Fisher products to make your salad season successful.

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