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Clean recipe · cooking.nytimes.com

Quinoa Salad With Chicken, Almonds and Avocado

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad —tasty warm, at room temperature or cold — is a great way to use up leftover or rotisserie chicken. It’s perfectly satisfying without the chicken, too, if you’re vegetarian.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
20 min
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Ingredients

  1. 2 cups tricolor quinoa (12 ounces), rinsed well and drained
  2. ¼ cup finely diced shallot or onion
  3. 3 tablespoons sherry vinegar
  4. 1 tablespoon Dijon mustard
  5. ⅓ cup extra-virgin olive oil
  6. Kosher salt and black pepper
  7. 2 cups leftover chicken meat, torn from a rotisserie bird
  8. ¾ cup dried cranberries
  9. 2 cups fresh flat-leaf parsley, chopped
  10. ½ cup roasted salted almonds, chopped
  11. 1 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.