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Thyme for Cooking, the Blog

Chicken  and Quinoa Salad

Cooking time:  25 minutes for menu Cooking schedule: see below for "menu" instructions

Chicken and Quinoa Salad                                          Time: 20 minutes

2 cups (more or less) cooked chicken    from Saturday
1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
2 - 4 oz (100gr) asparagus    what ever you have left
3 oz (100gr) mangetout
2 oz (60gr) mushrooms
1 cup cherry or grape tomatoes
1 tbs snipped fresh chives     substitute 1 tbs dried
1 tbs snipped fresh tarragon   substitute 1 tbs dried
Vinaigrette 1/2 cup  left from Friday  or see below

Combine quinoa and stock in small saucepan.  Cover and bring to a boil.  Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).  Trim snow peas (snip off both ends) and mushrooms.  Slice mushrooms thickly.  Snap off asparagus ends.  Peel if using white.  Cut asparagus into 1 1/2" (4cm) lengths.  Bring a medium saucepan half full of water to a boil over medium high heat.  Add asparagus and boil for 4 minutes (6 for white).  Add mangetout when there is 90 seconds remaining.  Remove, drain, rinse thoroughly with cold water and drain again.  Cut chicken into bite-size pieces.  Put chicken, asparagus, mushrooms and mangetout into a medium bowl.  Add 1/3 cup vinaigrette and toss well to combine.  When quinoa is done stir in herbs chives and tarragon.  Spread quinoa out on a salad plate or small platter.   Arrange chicken and vegetables in the center.  Arrange tomatoes around edge and serve, remaining vinaigrette on the side. 

Tarragon Vinaigrette

1/2 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs Dijon mustard
2 tbs lemon juice
2 tbs fresh tarragon     Substitute 2 tsp dried
2 tbs snipped chives    Substitute 2 tsp dried

In small bowl whisk vinegar, mustard and lemon juice.  Slowly whisk in olive oil.  When incorporated add herbs and whisk to combine.

Note:  If you do not have enough vinaigrette left from Friday and Saturday, whisk in a bit more vinegar, then olive oil.   
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Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Start to cook quinoa Heat water for parboiling vegetables Trim and slice mushrooms Trim snow peas Trim and cut asparagus Parboil asparagus, add snow peas at the end Drain vegetables, rinse, drain again

Cut chicken Check vinaigrette - adjust vinegar and oil if needed Put chicken and vegetables in bowl Add vinaigrette to bowl and toss Add herbs to quinoa, stir Spread quinoa on platter Arrange chicken and vegetables in center Arrange tomatoes around edge Serve and eat!

 

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking