Black quinoa salad
The bold colors of this dish match the bold flavors! This recipe is amazing if you have leftover chicken too! Feel free to use any color of quinoa, I just think the black one is cool!
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Ingredients:
- 1 cup black quinoa or any color
- 4 chicken breasts very thin
- 3 teaspoons garlic powder
- 2 teaspoons salt pink Himalayan
- 1 pomegranate seeds removed
- 1 box shimeji mushrooms
- 4 scallions chopped
- 1/2 cup Balsamic vinegar
- 2 tablespoons raspberry jam or honey
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly ground black pepper
- 1/2 cup fresh cilantro roughly chopped (optional)
Directions:
- Rinse the quinoa. Add quinoa and 2 cups of water to a medium sized pot on high heat and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
- Prepare a grill pan on high heat. Marinate chicken with 1 tablespoon olive oil, garlic powder and half the salt and place on grill pan. Grill for 3 minutes per side. Remove and add mushrooms to the grill pan for 1-2 minutes, until golden.
- In a large serving dish add the remaining olive oil and salt. Add the vinegar and jam (or honey) and whisk well with a fork. Add quinoa and mix well.
- Place chicken, mushrooms, pomegranate and scallions (and cilantro if using) on top and mix only right before serve.
Notes & Tips:
If you can’t find black quinoa you can use black rice, or regular quinoa - it will taste almost the same just not be as bold in color! If you want to serve this salad as a side dish or vegetarian option, feel free to leave out the chicken! Shimeji mushrooms are beautiful unique mushrooms that are intense in flavor only when cooked. If you cant find them then use any mushrooms instead!
