APPLE & GORGONZOLA QUINOA SALAD

October 7, 2012

Come close and listen to a story of how this meal will refresh you. It’s super light, yet fills you up without feeling so stuffed you cannot not wear sweatpants for the rest of the day. Actually, I think I may have been wearing sweatpants when I ate this once. Well whatever. Maybe they were a very elastic jean. IT DOESN’T MATTER WHAT YOU’RE WEARING as long as you’re getting to eat this pure tastiness. Additionally. I just must share my favorite new kitchen tip.

To shred chicken, use a hand mixer on it. I freaked out upon hearing this, cause you better believe I dislike shredding chicken.

Apple & Gorgonzola Quinoa Salad from Rachel Schultz

APPLE & GORGONZOLA QUINOA SALAD
Serves 3-4

4 boneless, skinless chicken breasts, cooked and shredded
1 and 1/2 cups quinoa
1/2 cup almonds, sliced
15 ounces black beans
1 apple, chopped
1/4 cup gorgonzola cheese
3 green onions, thinly sliced
2/3 cup apple juice
1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon honey
Salt & pepper

Bring quinoa and 3 cups water to a boil. Cover and simmer for 20 minutes.

Season cooked chicken with salt and pepper. Combine almonds, black beans, apple, chicken and green onion.

Serve over quinoa.  In a separate bowl, whisk together apple juice, cider vinegar, olive oil, honey, and a pinch of salt. Drizzle dressing on to salad. Top with gorgonzola.


4.0 from 1 reviews
APPLE & GORGONZOLA QUINOA SALAD
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 and ½ cups quinoa
  • ½ cup almonds, sliced
  • 15 ounces black beans
  • 1 apple, chopped
  • ¼ cup gorgonzola cheese
  • 3 green onions, thinly sliced
  • ⅔ cup apple juice
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 teaspoon honey
  • Salt & pepper
Instructions
  1. Bring quinoa and 3 cups water to a boil.
  2. Cover and simmer for 20 minutes.
  3. Season cooked chicken with salt and pepper.
  4. Combine almonds, black beans, apple, chicken and green onion. Serve over quinoa.
  5. In a separate bowl, whisk together apple juice, cider vinegar, olive oil, honey, and a pinch of salt.
  6. Drizzle dressing on to salad. Top with gorgonzola.

Inspired by Cookin’ Canuck.

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Comments

  • Jill

    Ok–I read your post on fool proof boneless skinless chic breast. Is that what I use for this recipe? Is the photo above showing the chicken breast being shredded with a hand-mixer?

    Thanks!
    Jill

    • Rachel Schultz

      Yes, I used a hand mixer. For this specific recipe I didn’t use the fool-proof version.

      • Jill

        Ok ready to rate! I had this for lunch yesterday and it was fantastic. I added craisins and my friend added a bunch of salt … but I think that is because I forgot to season the chicken which made it a bit bland.
        Even my husband who had never heard the word “keen-wa” loved it!
        Next time I will keep the chicken separate so I can re-heat it with the quinoa for leftovers.

        Thanks Rach

        • Rachel Schultz

          Great idea! Thanks Jill :)

  • Jenn

    Yum! I can’t wait to try this! Do leftovers store well?

    • Rachel Schultz

      Absolutely! Ate it for 2-3 days.

      xo
      rach

  • Can these recipes be printed?

    • Rachel Schultz

      Yes, we recently added a printer friendly button. Hope that helps!

      xo
      rach

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