Wednesday, July 20, 2011

Quinoa Salad

Chicken Quinoa Salad
Created by:
Suzannah Blanchard

Total Time: 30 min. 
Yields: 4 servings

(Picture will be posted soon!)

1 cup uncooked quinoa
2 cups water
1 chicken breast
2 green onions
1 cup grape tomatoes (halved) 
1/2 cup marinated artichoke hearts
1/2 cup feta cheese
1/2 cup toasted pecan halves
3-5 chopped fresh basil leaves

1/4 cup olive oil
3 Tbsp water
3 Tbsp rice vinegar 
2 Tbsp apple cider vinegar
2 tsp dry mustard
1 Tbsp ground basil
1 Tbsp ground oregano
1 Tbsp ground parsley
1 tsp granulated garlic
salt and pepper to taste

1. Place uncooked quinoa and water in a medium sauce pan. Bring to a boil for 5 min. Place lid on pan and simmer on low for 15 mins. Stir occasionally. Quinoa should become light and fluffy. With a fork toss gently. Place quinoa in the fridge to cool for about 10 min. 

2. While quinoa is cooking, cook the chicken breast and season with your favorite italian seasonings. 

3. Chop green onions and set aside. Once the quinoa is at room temperature mix the chicken, green onions, tomatoes, feta, artichokes, pecans, and basil into the quinoa. 

4. Mix the oil, water, and vinegars with the dry mustard. Mix well. Add the rest of the ingredients and stir until well combined. 

5. Drizzle the dressing over the salad. Toss gently! 

Enjoy! Please feel free to comment and let me know how your salad turns out.  

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