Summer Quinoa Salad

It seems that I have a crush on quinoa.

Breakfast Quinoa.
Crunchy Quinoa.
Mango Chicken Curry Quinoa Salad.

It's just fun to say: keen-wah, keen-wah, keen-wah, keen-wah, keen-wah...........keen-wah.

Actually, I like that it's so versatile.
You can eat it for breakfast, lunch, snack, dinner and even dessert.

Unlike a lot of other foods, I find the leftovers really easy to use up. You can throw leftover quinoa in soup, smoothies (yes, blended up!), chocolate cake (you heard me) and of course salad like, conveniently, the one I have right here.

This salad is a mixture of chicken, raw veggies, quinoa and feta in a lemony vinaigrette. The recipe for the dressing is a bit rough so if you make it you'll have to adjust the ingredients to your liking.

Try it out and bring it to your next picnic.
Hope you like it.

Summer Quinoa Salad

Jesse's Kitchen Creation

Makes about 4 cups

For the salad:

2 cup cooked quinoa

1 cup cooked chicken, shredded

½ head broccoli, diced

1 sweet red bell pepper, diced

¼ cup crumbled feta

For the dressing:

1 shallot, minced

1 tsp dijon mustard

1 tsp maple syrup 

3 tbsp fresh lemon juice

1 tbsp red wine vinegar

4 tbsp olive oil

1 tbsp minced parsley.

salt and pepper to taste

Directions:

1. In a large bowl combine together all the salad ingredients. In a small bowl whisk together dressing ingredients. Pour dressing over salad and toss to combine. Serve chilled. (Doesn't keep well).