Ensalada de pollo y quinoa

Ingredientes

• 1 cup quinoa (uncooked)
• 2 cups chicken stock (or water, bone broth or vegetable broth)
• 1/4 small red onion (diced)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (chopped)
• 1/2 cup parsley (chopped )
• 2 cups chicken meat (leftover, torn from a rotisserie bird)
• 1/2 cup feta cheese (cubed)
• 6 Tablespoons lemon juice (plus more to taste, about 2 lemons)
• 1/4 cup olive oil (extra virgin )
• 1/2 teaspoon salt (kosher )
• 1/4 teaspoon black pepper
• Kosher salt & black pepper (to taste)

Preparación

1. 1

   Rinse and drain 1 cup quinoa. Add quinoa, 2 cups chicken stock and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and spread out on a baking sheet to let cool for 5-10 minutes.

2. 2

   Meanwhile, add minced 1/4 small red onion to a bowl of cold water and let soak for 10-minutes, drain. This helps to tame down the onion.

3. 3

   Add 6 Tablespoons lemon juice, 1/4 cup olive oil½ teaspoon salt and ¼ teaspoon black pepper to a large bowl (large enough for the salad). Whisk to combine.

4. 4

   Add the cooled quinoa, red onion, 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup parsley, 2 cups chicken meat and 1/2 cup feta cheese. Toss to combine and season with additional salt and pepper and lemon juice, to taste.