Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


Chicken Salad with Carrot and Pomegranate Tabbouleh Recipe

Create a delicious and healthy chicken salad recipe in a jar with vegetables, fruit, and quinoa for an on-the-go lunch.



From : “Lunchbox Salads”

  • Spice up your chicken salad with a little carrot ribbon and pomegranate tabouleh.
    Photo by Naomi Twigden and Anna Pinder
  • “Lunchbox Salads” by Naomi Twigden and Anna Pinder will turn lunch "al-desko" into an inspiring midday meal.
    Photo by Da Capo Press

Create a delicious and healthy chicken salad recipe in a jar with vegetables, fruit, and quinoa for an on-the-go lunch.

Ingredients:

  • 2/3 cup quinoa
  • 2 skinless boneless chicken breasts
  • olive oil
  • 6 spring onions or scallions (white bulbs and most of green)
  • 10 cherry tomatoes
  • 4 carrots
  • 2 tablespoons finely chopped fresh mixed herbs (parsley, mint, chives)
  • 2 handfuls of pomegranate seeds
  • lemon juice

Instructions:

  • Put the quinoa, 1-1/5 cups water and a pinch of salt in a medium pot and bring to a boil. Reduce heat to low, cover and simmer 15–20 minutes until the liquid has been absorbed. Fluff with a fork.
  • While the quinoa is cooking, finely slice the chicken and place in a frying pan with a little oil and seasoning. Finely slice the spring onions and add to the pan. Fry over medium-high heat for 7–10 minutes until the chicken is cooked through, stirring frequently.
  • Combine the quinoa, chicken and spring onions in a bowl. Cool.
  • Halve the cherry tomatoes. Peel the carrots and slice into ribbons with a peeler. Add the tomatoes and carrots to the bowl, then mix through the herbs and pomegranate seeds. Season to taste with salt, pepper, lemon juice and olive oil.
  • To pack: Spoon into two lunchboxes.
  • More from Lunchbox Salads:


    Excerpted from Lunchbox Salads: More than 100 Fast, Fresh Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder. 

    Mighty Salads

    Real Food

    Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.


Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me