Chicken and Quinoa Salad Bowls
Chicken and Quinoa Salad Bowls
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Ingredients
  • 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
  • In a saucepan of salted boiling water, cook the quinoa for 15┬áminutes or until tender. Rinse under cold running water and drain. Set aside.
  • In a large bowl, combine the mayonnaise, shallot, lemon zest and juice. Season with salt and pepper.
  • Add the quinoa and the remaining ingredients. Toss to combine. Adjust the seasoning.
  • Serve into bowls.
  • Description
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