Quinoa Salad with Chicken, Almonds and Avocado

♥ ★★☆☆☆

Prep: 10 mins Cook: 15 mins Serves: 4 to 6

Ingredients

2 cups tricolor quinoa (12 ounces), rinsed well and drained480 ml tricolor quinoa (12 ounces), rinsed well and drained
¼ cup finely diced shallot or onion60 ml finely diced shallot or onion
3 tablespoons sherry vinegar45 ml sherry vinegar
1 tablespoon Dijon mustard15 ml Dijon mustard
⅓ cup extra-virgin olive oil80 ml extra-virgin olive oil
Kosher salt and black pepperKosher salt and black pepper
2 cups leftover chicken meat, torn from a rotisserie bird480 ml leftover chicken meat, torn from a rotisserie bird
⅓ cup dried cranberries80 ml dried cranberries
2 cups fresh flat-leaf parsley, chopped480 ml fresh flat-leaf parsley, chopped
½ cup roasted salted almonds, chopped120 ml roasted salted almonds, chopped
1 avocado, pitted, peeled and thinly sliced1 avocado, pitted, peeled and thinly sliced

Instructions

1. Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
2. Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
3. Divide the salad among dishes and top with the chopped almonds and avocado.

This salad is tasty warm, at room temperature or cold, making it great for meal prep. It's a perfect way to use up leftover or rotisserie chicken, but works well as a vegetarian dish too. For best results, rinse quinoa thoroughly in a sieve to remove saponins that can cause bitterness. Season the cooking water generously with salt for better flavor.

Wine Pairing: Crisp White — Sauvignon Blanc — the wine's bright acidity complements the Dijon-sherry vinaigrette while its herbaceous notes echo the fresh parsley, and its clean finish won't compete with the creamy avocado