Chicken and Quinoa Salad Time: 20 minutes
2 cups (more or less) cooked chicken
1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
2 - 4 oz (100gr) asparagus
3 oz (100gr) mangetout
2 oz (60gr) mushrooms
1 cup cherry or grape tomatoes
1 tbs snipped fresh chives
1 tbs snipped fresh tarragon
Vinaigrette
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
2 tbs snipped chives
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.
Cooking for Two? Or more?
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