Some of the best meals come together without much fuss: a leftover roasted chicken, some seasonal vegetables, fluffy quinoa and a handful of fresh herbs blended into something bright and flavorful. This Roast Chicken & Confetti Quinoa Salad is colorful, nourishing and endlessly adaptable—a celebration of the fresh, vibrant ingredients that make cooking in Hawaiʻi so much fun. A generous spoonful of Macadamia Nut Pesto brings everything together, while a refreshing Coconut Lime Fresca adds a bright, tropical finish. It’s the kind of meal that works just as beautifully packed up for the week as it does enjoyed on the lanai with a cold drink and nowhere else to be.
Roast Chicken & Confetti Quinoa
One of our favorite kitchen hacks is soaking quinoa overnight with plenty of water and a splash of apple cider vinegar. This simple step helps remove phytic acid, which can make quinoa taste bitter and activates phytase, an enzyme that supports digestion, making minerals like iron, magnesium and zinc more bioavailable. The result is a fluffier texture, cleaner flavor and a meal that's easier to digest.
We believe that every meal is an opportunity to fuel your body. Roasted chicken provides complete protein to support muscle repair and lasting energy, while quinoa offers both protein and fiber to help stabilize blood sugar and promote fullness. A rainbow of vegetables provides antioxidants, vitamins and minerals, while pumpkin seeds add a satisfying crunch along with healthy fats, magnesium and zinc.
Ingredients
- 2 cups dry quinoa
- 2 cups vegetable broth
- ½ cup each shredded carrot, diced zucchini or cucumber, bell pepper and purple cabbage (or choose your favorite mix of seasonal vegetables)
- ½ cup roasted pumpkin and/or sunflower seeds
- 3-4 cups shredded or diced roasted chicken (organic preferred), shop Punachicks Organic Chickens to support local
Directions
Soak quinoa overnight in water with a splash of apple cider vinegar. Rinse well, drain and cook in vegetable broth—in a rice cooker or on the stovetop. Cool completely, then toss with vegetables, pumpkin seeds and chicken. Season with salt and pepper.
Macadamia Pesto
This creamy Macadamia Pesto is a celebration of one of Hawaiʻi's signature crops. Rich in heart-healthy monounsaturated fats, macadamia nuts blend beautifully with fresh basil, parsley, peas, lemon and olive oil for a bright, herbaceous sauce that elevates the entire dish.
Ingredients
- 2 ounces (about 1 bundle) fresh parsley
- 2 ounces (about 1 bundle) fresh basil
- 2-4 garlic cloves
- 1 cup thawed green peas
- 1½ cups macadamia nuts, ideally roasted/unsalted. If using salted nuts, lower the salt in the recipe
- 1 teaspoon sea salt
- 3 tablespoons fresh lemon juice
- ¾ cup extra virgin olive oil
- ½ cup nutritional yeast—optional, for extra creamy flavor
Directions
Add ingredients to blender in the order listed, blend until smooth, adding a splash of water or olive oil if needed. You’ll get the best texture by making this in a high-powered blender (Vitamix or Ninja). Enjoy alongside your Confetti Quinoa and Chicken Salad or as a dip or sauce for another meal.
Coconut Lime Fresca
Ingredients
- 3–4 fresh mint leaves
- 4 fluid ounces coconut water (if you don’t have fresh coconut, I prefer Waiola or CocoLove brand)
- 2 fluid ounces Kuleana Huihui Rum (optional—turn it into a cocktail)
- 2 tablespoons fresh lime juice
- 1 tablespoon agave
- Pinch of sea salt
- Sparkling water
- Ice
Directions
Gently crush mint leaves and add to a large cup of choice; fill with ice. Add coconut water, lime juice, agave, sea salt and optional rum. Stir. Top with sparkling water to taste. Garnish with a lime wheel and sprig of mint.
Recipe by Chef Jasmine of Meals In a HeartBeet, Big Island’s premier meal delivery service. MealsInAHeartBeet.com.