APPLE & GORGONZOLA QUINOA SALAD

October 7, 2012

Come close and listen to a story of how this meal refresh you. It’s super light, yet fills you up without feeling so stuffed you can’t 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.

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 hate shredding chicken. Never doing that again!

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.

Apple & Gorgonzola Quinoa Salad from Rachel Schultz

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

Apple & Gorgonzola Quinoa Salad from Rachel Schultz Apple & Gorgonzola Quinoa Salad from Rachel Schultz

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.

Apple & Gorgonzola Quinoa Salad from Rachel Schultz Apple & Gorgonzola Quinoa Salad from Rachel Schultz

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.

My New Cookbook


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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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