Chicken Quinoa Kale Salad with Turmeric Vinaigrette
Chicken Quinoa Kale Salad with Turmeric Vinaigrette
Directions
Rinse the quinoa in a fine mesh colander under running water for at least 30 seconds.
Combine rinsed quinoa and water in a saucepan and bring to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook quinoa until all the water has been absorbed. Remove the pot from the heat, cover and let quinoa steam for 5 minutes. Cool quinoa completely before using.
In a large mixing bowl place your quinoa, baby kale, pulled chicken, cherry tomatoes, blue cheese and mix. Once all ingredients are mixed well, add dressing and combine. Serve in 4 bowls.
