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
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 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
- 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.
Inspired by Cookin’ Canuck.