FOR YOUR TABLE
Quinoa Bowl with Chicken and Veggies
Recipes and images courtesy of Katie Kick (goodlifeeats.com)
- WALNUT SHERRY MOLASSES VINAIGRETTE
- 2 Tbsp sherry vinegar
- 2 1⁄4 tsp molasses
- 1⁄4 cup extra-virgin olive oil
- 2 Tbsp walnuts, chopped
- 1 tsp shallot, minced
- 1⁄4 tsp salt
- 1⁄4 tsp black pepper
- 1 1⁄3 cups uncooked quinoa, prepared according to package instructions, kept warm
- 2 cups baby arugula
- 1 cup roasted beets, gold or red
- 1 cup chicken, cooked and sliced
- 3 Tbsp goat cheese, crumbled
- 2 Tbsp walnuts, chopped
Prepare the vinaigrette: Puree all vinaigrette ingredients in a food processor or blender until smooth and combined. Store any leftovers in the refrigerator for up to 1 week.
Divide the quinoa, arugula, beets and chicken among 4 bowls. Sprinkle with goat cheese and walnuts, and drizzle with vinaigrette. Makes 4 servings.