I love Quinoa no matter how it is prepared, and the fact that it is such a healthy grain, is an added benefit. This Quinoa Chicken Salad is ideal for a picnic or barbecue, as it’s very easy to put together and can be made the night before serving. This is a different type of salad that I hope you will enjoy.
(4 main courses)
1 cup organic quinoa
2 cups diced and cooked chicken
2 large carrots peeled
1 cup cucumber, cut into pieces
3 tablespoons fresh chopped cilantro
1 avocado peeled, diced
1 large tomato, diced
1/4 cup thinly sliced red onion
Juice of 4 limes
3 tablespoons olive oil
1/4 teaspoon of ground cumin
Salt and pepper, to taste
Place the quinoa in a pot. Add 2 cups of water, and a pinch of salt.
Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender about 20 minutes. Fluff with a fork and place in a large salad bowl. Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices.
Add the chicken, carrots, cucumber, cilantro, tomato and red onion.
Whisk together the dressing, pour it over the quinoa salad and toss gently to coat. Season to taste with salt and ground pepper.
Just before serving, add the avocado and lightly mix.