Quinoa Salad With Chicken, Almonds and Avocado
A refreshing Quinoa Salad With Chicken, Almonds and Avocado, perfect for using up leftover chicken.
Equipment
- large saucepan
- whisk
- very large bowl
- sieve
Ingredients
Base Ingredients
- 2 cups tricolor quinoa rinsed well and drained
- ¼ cup finely diced shallot or onion
- 3 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- Kosher salt and black pepper to taste
- 2 cups leftover chicken meat torn from a rotisserie bird
- ¾ cup dried cranberries
- 2 cups fresh flat-leaf parsley chopped
- ½ cup roasted salted almonds chopped
- 1 medium avocado pitted, peeled and thinly sliced
Instructions
Preparation Steps
- Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
- Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl.
- When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
- Divide the salad among dishes and top with the chopped almonds and avocado.
Notes
Rinsing quinoa removes saponins which can leave a bitter taste.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!