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Quinoa Salad With Chicken, Almonds and Avocado

Quinoa Salad With Chicken, Almonds and Avocado Delight

This Quinoa Salad With Chicken, Almonds and Avocado is a colorful, nutritious dish packed with protein and healthy fats.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup tricolor quinoa Rinse well before cooking
  • 1 shallot Finely chopped
  • 2 cups cooked chicken Use rotisserie chicken for convenience
  • 1 cup dried cranberries Substitute with chopped dried figs or apricots if desired
  • ½ cup fresh flat-leaf parsley Chopped, can be replaced with cilantro
  • ½ cup roasted salted almonds Swap in walnuts or pecans if desired
  • 1 medium avocado Sliced for serving
For the Dressing
  • 3 tablespoons sherry vinegar Can use apple cider vinegar as substitute
  • 1 tablespoon Dijon mustard Any mustard works, but skip sweet varieties
  • 4 tablespoons extra-virgin olive oil Avocado oil is a great alternative
  • kosher salt Adjust according to taste
  • black pepper Freshly cracked, adjust according to taste

Equipment

  • large saucepan
  • Medium Bowl
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Bring 2 cups of salted water to a boil in a large saucepan. Add 1 cup of tricolor quinoa, reduce heat to a simmer, cover, and cook for about 12-15 minutes until tender. Drain excess water, fluff with a fork, and cool completely.
  2. In a medium bowl, finely chop one shallot and whisk together with 3 tablespoons of sherry vinegar, 1 tablespoon of Dijon mustard, and 4 tablespoons of extra-virgin olive oil. Season with kosher salt and black pepper.
  3. Transfer cooled quinoa to a large mixing bowl. Add cooked chicken, 1 cup of dried cranberries, and ½ cup of parsley. Gently fold in the dressing, ensure everything is coated and adjust seasoning to taste.
  4. Divide salad into bowls or platter, top with ½ cup of roasted salted almonds and sliced avocado for garnish.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

Rinse quinoa before cooking to remove saponins. Cool quinoa before mixing to prevent wilting parsley. Adjust dressing for moisture as desired.

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