So the weather won’t cooperate but I’m in full Spring mode. Last night, while watching the Yankee game I decided that I would make the a salad using some some basic ingredients (as per usual). I’ve had this bag of quinoa sitting around for some time and it was high time I make some of it. So let’s get right to it shall we?
1 cup of tri-color quinoa
1/2 cup water
1/2 cup chicken stock
2 tablespoons of extra virgin olive oil
1/2 bunch of cilantro finely chopped
10 ripe strawberries sliced
1 cup grape tomatoes
2 cups of blanched kale
Grilled Chicken Tenderloin
6-8 chicken tenderloins
Juice of 1 lemon
1 teaspoon of pink himalayan salt
Freshly ground pepper
3 coarsely chopped cloves of garlic
1 tablespoon of extra virgin olive oil
Fresh Raspberry Balsamic Vinaigrette
Click here for recipe
In a medium saucepan combine chicken stock, water, olive oil and bring to a boil. Add quinoa and reduce heat and simmer for 15-18 minutes. Once done transfer to a glass bowl and cool in a refrigerator. While the quinoa is cooking blanch kale, drain and put in refrigerator to cool.
While quinoa and kale are cooling combine all ingredients for chicken tenderloin and grill over medium heat and set aside. Make dressing and put in refrigerator to keep cool. Slice strawberries and toss with chopped cilantro. Dice grilled chicken and toss with with grape tomatoes and quinoa. Combine all the aforementioned ingredients together and drizzle with vinaigrette.
This is like a winning combination and the perfect meal that can be eaten for lunch or dinner and we love that. On top of all that it’s nutritious. I can probably eat this for days on end. What’s your favorite Spring/Summer salad. Well, it’s been a pleasure sharing this recipe with you. Until next time always remember to SEE. TOUCH. TASTE.