Chicken and Quinoa Salad Bowls
- Preparation 20 min
- Cooking 15 min
- Servings 4
Say goodbye to sad lunches. This satisfying quinoa salad bowl bursting with fresh herbs is a great way to spruce up last night’s leftover chicken. Just remember to add the lemon mayonnaise right before you eat, so the roasted nuts, dried fruit and Gouda don’t get soggy. Then wait for the compliments to roll in.
Featured in RICARDO Magazine WINTER 2017 (p. 84)
- Gluten-free
Categories
Ingredients
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- 1 cup (180 g) quinoa, rinsed and drained
- 3 tbsp (45 ml) mayonnaise
- 1 shallot, chopped
- 1 lemon, the finely grated zest
- 2 tbsp (30 ml) lemon juice
- 1 1/2 cups (255 g) diced cooked chicken
- 2 cups (220 g) peeled and grated carrots
- 1 cup (115 g) diced Gouda cheese
- 1/2 cup (100 g) dried apricots, cut into small dice
- 1/2 cup (50 g) toasted pecans, crushed
- 1/2 cup (15 g) fresh torn basil leaves
- 1/4 cup (10 g) flat-leaf parsley
Preparation
Personal Note
To help you with this recipe
RICARDO Digital Rice Cooker
69.99 $
This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.
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