Description
Fall-inspired easy quinoa salad with rotisserie chicken, crunchy veggies, cranberries, and pumpkin seeds. Tossed in a simple yet flavorful balsamic dressing. It’s perfect as a meal on its own or as a side.
Ingredients
Units
Scale
- 3/4 cup dry quinoa
- 1 1/2 cups water
- 2 cups diced (on the small side) rotisserie chicken
- 1/2 cup chopped celery
- 1/2 cup grated carrots
- 1/3 cup dried cranberries
- 1/4 cup finely chopped red onion
- 4 Tbsp. toasted pumpkin seeds
Balsamic Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- Kosher salt and pepper, to taste
Instructions
- Add quinoa and water to a small saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed and tender, about 20 minutes.
- To assemble the salad, in a large bowl, combine the cooked quinoa (no need to chill it), chicken, celery, carrots, cranberries, red onion, and pumpkin seeds. Pour the salad dressing and mix until combined. Taste for salt and pepper.
- Cover, and chill the salad in the refrigerator for 30-45 minutes.
Balsamic Dressing
- Whisk all ingredients in a small bowl until combined. Season with salt and pepper, to taste.
Notes
-
- Dressing: Don’t be alarmed if it looks like there’s too much dressing. Quinoa soaks it all up as the salad chills. Make sure to chill the salad for at least 30 minutes before serving.
- Chicken: I love the easiness of rotisserie chicken in this salad but it also works with leftover grilled chicken drumsticks or roasted half chicken.
Nutrition
- Serving Size:
- Calories: 411
- Sugar: 10.4 g
- Sodium: 77.2 mg
- Fat: 24.7 g
- Carbohydrates: 26.8 g
- Protein: 22 g
- Cholesterol: 55.2 mg