Quinoa & Chicken Summer Salad
Author: Lisa Dearen
Prep time:
Cook time:
Total time:
Serves: 4
- 1 ½ cups red quinoa
- ½ cup Dijon vinaigrette
- 2 cups chopped cooked chicken
- ¼ cup green scallions
- ¼ cup sliced almonds
- ¼ cup goat cheese
- 2 tablespoons sliced fresh basil leaves
- Salt & freshly ground pepper
- Cook quinoa according to package directions; add a pat of butter to the water for additional flavor.
- While the quinoa cooks, prepare the remaining ingredients.
- Once the quinoa is done, toss with the Dijon vinaigrette.
- Combine with the remaining ingredients; season with salt and pepper.
- Serve immediately or refrigerate and serve cold.
Recipe by The California Table at http://thecaliforniatable.com/quinoa-chicken-summer-salad/
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