Today’s guest post is by Kris Beal. Kris is a wannabe fitness/culinary guru who can neither cook nor jog (according to her).
You can visit her main site: The Heart and Humor of Being Human
Or follow her on Twitter @krazy_kris and Facebook
I had a friend who taught me this healthy chicken and quinoa salad. She taught me that most cooking is just assembly – and that if I assemble ingredients that I like, then it will be great! She taught me how to roast pecans (yes they are better that way), showed me how to make a dressing using the “taste” method (even I am qualified to do this), and introduced me to tarragon. I will be forever grateful to her.
This is still one of my favorite dishes of all time. Period. It’s so good, I usually eat it in a couple of sittings 🙂
* 2 cups quinoa, cooked
* 2 cups cooked chicken breast, cubed
* 1 cup green grapes, halved
* 1 cup roasted pecans, chopped
* 1 bunch parsley
* 4 green onions
* Fresh tarragon, leaves from 1 nice stalk
* Olive oil
* Rice vinegar
* Minced garlic
* Dijon mustard
* Fresh lemon juice
* Red pepper flakes or tabasco (just a bit)
* Salt and pepper to taste
* A bit of sugar if the dressing is to tart for your taste
Assemble the cooked, cooled quinoa, chicken, grapes, and pecans. Mince together the onions, tarragon, and parsley; add to quinoa mixture. Lightly coat with the Dijon dressing.
You can also see the original full recipe here