Ingredients
- 2 cups tricolor quinoa (12 oz.), rinsed and drained (plan to use an extra fine sieve or strainer so the grains don't fall through)
- 1/4 cup shallot, minced
- 4 Tbsp. white balsamic vinegar (in a pinch, you can also use Champagne Vinegar or Sherry Vinegar, although you may miss the Balsamic bite)
- 4 tsp Dijon mustard
- 7 Tbsp. olive oil
- 1/2 tsp Kosher salt
- 10 or so grinds of black pepper
- 2-3 cups Rotisserie chicken, diced, or an equivalent amount of leftover chicken
- 3/4 cup dried cranberries (look for 'No Sugar Added' for perfect sweetness
- 3/4 cup toasted walnuts, large dice toast in a 375° oven for 5-8 minutes, watching closely)
- 3 oz. kale, finely chopped (I start the week running a 10-oz. bag of kale through the food processor, pulsing until finely chopped. Use 3 oz. in this recipe and add the rest to other salads, soups, etc.)
Instructions
- Add 6-7 cups of water to a large saucepan and add 1 Tbsp salt. Bring to a boil. Add quinoa and boil, giving it an occasional stir until tender, about 12 minutes.
- In a large bowl, add shallot, vinegar, mustard, olive oil and salt and pepper, whisking.
- Once quinoa is tender, drain well in a colander and add to bowl with dressing. Add chicken, cranberries and chopped kale. Stir in walnuts. Add additional salt and pepper, to taste.Serve warm and/or serve remainder for lunches, cold. It's delicious either way!
Servings: 8