I love a big quinoa salad – not least of all because quinoa can be cooked and kept in the fridge to dole out into nutrient-dense salads all summer long. It’s gluten free, high in protein and fibre, and as technically a seed, it’s lighter in texture than most whole grains.
This combination makes use of leftover roast chicken (or pick one up at the deli if it’s too hot to cook) – try adding just about anything in season, or from your garden.
- 1 cup quinoa
- 1-2 cups chopped or shredded roast chicken
- 1 avocado, peeled and diced
- 1 orange, peeled and chopped
- 1/4 cup finely chopped purple onion
- a handful of torn cilantro
- toasted almonds (optional)
- 1/4 cup canola or olive oil
- 3 Tbsp. lime juice or rice vinegar
- 1 tsp. grainy or Dijon mustard
- 1 tsp. honey
- 1/4 tsp. curry powder or paste
- Rinse the quinoa in a fine sieve and cook in a pot of boiling water for 12 minutes, or until just tender. Drain well in the sieve, return to the pot and cover with a tea towel; set aside to cool.
- Transfer it to a shallow bowl and add the chicken, avocado, orange, onion and cilantro. In a small jar, shake together the oil, lime juice or rice vinegar, mustard, honey and curry powder or paste. Drizzle over the salad and toss to coat. If you like, sprinkle with toasted almonds. Serves 6.