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The California Table

California Cuisine with a Coastal Vibe

July 1, 2013 By Lisa Dearen 2 Comments

Quinoa & Chicken Summer Salad

quinoa-chicken-picnic-bowl

This dish is perfect for your fourth of July picnic. It’s elegant, flavorful and makes healthy use of my favorite food groups: leftovers.

The secret to a great quinoa bowl is to dress the quinoa while it’s still hot, which allows the quinoa to absorb all the flavors of your dressing. I used a Dijon vinaigrette, but change it up with whatever you have on hand. About a quarter cup of dressing per cup of quinoa worked for me. To quickly cool the quinoa I stored it flat on a plate in the freezer while I chopped the veggies and chicken. Then I combined everything in one big bowl, dished out individual portions and voilà! The perfect picnic lunch.

For picnics and school lunches, I rely on something similar to these reusable lunch boxes with a cold pack – mine have been to the beach, tousled about in a backpack at Disneyland, and even confiscated once by the San Diego TSA for containing chicken salad (apparently mayo is a no-no).

Quinoa is perfect for gluten-free eaters and vegetarians alike – with nine essential amino acids, it’s a complete protein. It also cooks faster than many grains and is cholesterol free. Use some chicken or vegetable stock to pump up the flavor, or add a pat of butter if you’re cooking your quinoa with water. Just be sure to rinse well before cooking. Let’s eat!

xoxolisa

5.0 from 1 reviews
Quinoa & Chicken Summer Salad
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
This is the perfect grown-up dish for a picnic or anytime you want a portable, healthy lunch.
Author: Lisa Dearen
Serves: 4
Ingredients
  • 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
Instructions
  1. Cook quinoa according to package directions; add a pat of butter to the water for additional flavor.
  2. While the quinoa cooks, prepare the remaining ingredients.
  3. Once the quinoa is done, toss with the Dijon vinaigrette.
  4. Combine with the remaining ingredients; season with salt and pepper.
  5. Serve immediately or refrigerate and serve cold.
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Filed Under: Chicken & Turkey

Reader Interactions

Comments

  1. Lizthechef says

    July 2, 2013 at 8:08 AM

    An instant summer fav – going to the beach with me all summer.

    Reply
  2. lincolnmom says

    July 2, 2013 at 1:08 PM

    I have bulgur wheat in my pantry and will substitute it for the red quinoa. Another great chicken salad for a hot summer’s day!

    Reply

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