Quinoa Salad with Chicken, Almonds and Avocado
SaladsServes 4 to 6 servingsTotal 20 min
Ingredients
- 2 cups tricolor quinoa (12 ounces), rinsed well and drained
- 1/4 cup finely diced shallot or onion
- 3 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Kosher salt and black pepper
- 2 cups leftover chicken meat, torn from a rotisserie bird
- 3/4 cup dried cranberries
- 2 cups fresh flat-leaf parsley, chopped
- 1/2 cup roasted salted almonds, chopped
- 1 avocado, pitted, peeled and thinly sliced
Directions
Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
Divide the salad among dishes and top with the chopped almonds and avocado.