Ingredients
3.5 ounces of cooked, sliced chicken (about 1 cup)
For the salad:
1 cup chopped Romaine lettuce
4 cherry tomatoes, halved
1 tablespoon salad dressing of your choice (Or use a tablespoon of the balsamic vinegar dressing you make for the quinoa. I like a slightly sweeter dressing for the lettuce to provide contrast.)
For the quinoa:
1/2 cup uncooked quinoa (tri-color quinoa is shown in the photo)
1 cup water
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Bring 1 cup of water to a boil in a small saucepan. Add the quinoa, cover, and reduce the heat. Simmer for 12 to 15 minutes until the water is completely absorbed. Meanwhile, combine the vinegar, oil, mustard, salt, and pepper. When the quinoa is finished cooking, add the oil and vinegar mixture to the quinoa and stir to combine. Set the quinoa aside and prepare the salad.
Place the lettuce and the salad dressing on a plate and mix to coat the lettuce. Add the cherry tomatoes and chicken. Sprinkle with sunflower seeds. Add 1 cup of quinoa and serve.
Notes
Ina Garten uses a 1 to 1 ratio of vinegar and olive oil for her Balsamic Roasted Beet Salad, which also works great with quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Fat: 30
- Carbohydrates: 45
- Fiber: 7
- Protein: 40