Chicken Avocado Quinoa Salad
Citrus seasoned rice vinegar combined with mint and a bit of curry, is a great flavor combination. Try cilantro and ground cumin instead, if you prefer. Cook quinoa in the morning or a day ahead so it has time to chill.
1 cup uncooked quinoa *
1/3 cup NAKANO Seasoned Rice Vinegar - Citrus
2 Tbsp. safflower, canola or corn oils
1/2 tsp. each salt and fresh-ground black pepper
1/4 tsp. curry powder* (optional)
1 large avocado, peeled and diced
2 cups diced cooked chicken
2 cups cherry tomatoes, cut into halves
1/4 cup sliced green onion or diced red onion
1/4 - 1/3 cup chopped fresh mint (optional)
Prepare quinoa as package directs.* Allow to cool 15 minutes, uncovered, then spread out on a shallow tray. Refrigerate until chilled.
For dressing, stir together seasoned rice vinegar, oil, salt, pepper, and if desired, curry powder. Add several tablespoons dressing to a large bowl; stir in avocado to keep it from browning. Fold in chilled quinoa, chicken, tomatoes, onions, and if desired, mint. Taste, then splash with additional citrus rice vinegar if desired. Serve salad on lettuce-lined plates.
Makes 4 main-dish salads
One cup raw quinoa makes about 4 cups cooked.
Do not use curry powder if you are on a strict, gluten-free diet.
NutritionPer serving: 560 calories, 25g fat (3g sat. fat), 65mg chol, 31g protein, 54g carb, 690mg sodium, 11g fiber