Chicken & Vegetable Quinoa Salad
This is such a quick versitile recipe. Need something to do with that left over roasted chicken you got from the store? Just add some of your favorite veggies and quinoa. I make a batch every other week or so and it keeps for a couple days. You can enjoy it hot or cold, bring some to work or just snack on. The options are only limited by your imagination.
Mise En Place- You may have heard this before. Its the first term they drill into you at culinary school because it is the foundation of all cooking. It means "in its place"
Making Roasted Peppers
Those jars of red peppers you buy lack flavor. Best part of this is that you can't over cook them...so burn the heck out of 'em. See the steps in the slide below.
Tri- Color Quinoa
Gluten Free and high in protein. Rinse with warm water before cooking. Always use a 2/1 ratio of stock to quinoa.
2 c. quinoa ( rinsed )
4 c. chicken stock
1c. diced chicken meat
1c. blanched snap peas
1c. blanched pencil asparagus
1/4 c. diced celery
1/4 c. diced red onion or shallots
1/2 c. diced roasted red pepper
1/2 c. chopped fresh basil. ** You can substitute 1 TBSP basil paste**
1 tsp fresh lemon zest
Salt & pepper to taste
1. Pull and dice cooked chicken meat
2. Place all prepared vegetables in large bowl.
3. Bring chicken stock to a simmer and add rinsed quinoa.
Lower heat and simmer until stock is boiled away.
4. Flake quinoa with a fork into bowl with vegetables & chicken.
5. Add lemon zest, basil and season with salt & pepper