Name: 10-Minute Chicken and Quinoa Salad
Ingredients: 2 bags frozen organic quinoa (available at stores like Trader Joes and Whole Foods); 1 pound of pre-cooked chicken breast (use store-bought rotisserie or leftovers); 1/2 cup roasted and salted almonds, chopped; 1/2 cup dried cranberries (or cherries), chopped; 1/2 cup crumbled feta cheese (or to taste); 1/4 cup chopped Italian parsley; 1 avocado, pitted and sliced or chopped; 1/4 cup shallots, very finely chopped; 3 tablespoons champagne vinegar; 1 tablespoon Dijon mustard; 1/3 cup good-quality extra virgin olive oil; Salt and pepper to taste

Ingredients

Units Scale

For Salad Base:

2 bags frozen organic quinoa (available at stores like Trader Joes and Whole Foods)
1 pound of pre-cooked chicken breast (use store-bought rotisserie or leftovers)
1/2 cup roasted and salted almonds, chopped
1/2 cup dried cranberries (or cherries), chopped
1/2 cup crumbled feta cheese (or to taste)
1/4 cup chopped Italian parsley
1 avocado, pitted and sliced or chopped

For Mustard Vinaigrette Dressing:

1/4 cup shallots, very finely chopped
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
1/3 cup good-quality extra virgin olive oil
Salt and pepper to taste

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Instructions

Cook or microwave the quinoa per package instructions.
While the quinoa is cooking, make the dressing by whisking together the shallot, vinegar, mustard, oilive oil, and salt and pepper.
When the quinoa is done and slightly cooled, add it, along with the chicken, parsley and cranberries to a large bowl. Toss with the dressing (start with using 1/2 the amount and adjust to taste).
Add the almonds, cheese and avocado. Check seasoning and adjust.

Notes

If you are making your own quinoa, make sure to rinse and drain the grain before cooking. This will remove the saponins, which can leave a bitter flavor.