Quinoa and Chicken, Three Ways
Let’s talk about the weather, shall we? It’s hot out. Like… really hot. It’s the time of year where I realize I’ll be working up a constant sweat until at least September. This means my desire to cook/bake/do anything but stand with my head in the freezer is long gone. But a girl’s gotta eat!
I made a giant batch of quinoa earlier this week to use as inspiration strikes, and strike it did when I bought the world’s most gorgeous avocado yesterday. I decided to revise Cooking Light’s 5-star rated Chicken-Avocado Salad based on the contents of my refrigerator—subbing in quinoa for bulgur and goat cheese for feta. Confession: I’m not a feta fan. I don’t know what’s wrong with me either.
Ingredients2 teaspoons olive oil1 teaspoon orange juice1 teaspoon sherry vinegarDash of saltDash of pepper¾ cup cooked quinoa2 ounces shredded roasted chicken¼ cup sliced avocado6 cherry tomatoes, halved1 tablespoon goat cheeseChopped fresh cilantro.
PreparationCombine olive oil, orange juice, vinegar, and a dash of salt and pepper in a small bowl. Toss quinoa with chicken. Top with avocado and cherry tomato halves. Sprinkle with goat cheese. Drizzle dressing over quinoa mixture; toss gently to coat. Sprinkle with cilantro.
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This dish came together in less than ten minutes and was gone about three minutes after that—great success. Other than boiling quinoa ahead of time, I kept up my cooking strike by using thick-cut roasted chicken from my local deli in a dish that highlights this season's raw produce. Plus, as delicate as the salad looks, it kept me full for hours (not an easy feat). Definitely worth all 5 stars!
Despite making a double batch, I found myself with enough quinoa and chicken left to last the rest of the week. So, up next on the docket:
Quinoa Salad with Chicken, Avocado, and Oranges
What are your go-to summer ingredients? Let us know in the comments section!