FOR YOUR TABLE
Quinoa Bowl with Chicken and Veggies
Recipes and images courtesy of Katie Kick (goodlifeeats.com)
- 30 mL (2 Tbsp) sherry vinegar
- 10 mL (2 tsp) pure maple syrup
- 60 mL (¼ cup) extra virgin olive oil
- 30 mL (2 Tbsp) walnuts, chopped
- 5 mL (1 tsp) shallot, minced
- 1 mL (¼ tsp) salt
- 1 mL (¼ tsp) black pepper
- 330 mL (1⅓ cups) uncooked quinoa
- 500 mL (2 cups) arugula
- 250 mL (1 cup) beets, sliced and roasted
- 250 mL (1 cup) chicken, cooked and sliced
- 45 mL (3 Tbsp) goat cheese, crumbled
- 30 mL (2 Tbsp) walnuts, chopped
WALNUT SHERRY MAPLE VINAIGRETTE
Prepare the vinaigrette: Purée all vinaigrette ingredients in a food processor or blender until smooth and combined. Store any leftovers in the refrigerator for up to 1 week.
Prepare quinoa according to package directions. Divide the warm quinoa, arugula, beets and chicken among 4 bowls. Sprinkle with goat cheese and walnuts, and drizzle with vinaigrette. Makes 4 servings.
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