Quinoa has replaced rice in my diet. It is less bland than rice but can still be a backdrop for many other flavors. This salad contains chicken tenders cooked in aluminum foil along with lemon juice and olive oil, cucumber, dried cranberries, avocado and hearts of palm. The lemon juice and olive oil are poured over the salad as a type of dressing. Hearts of Palm are great in a salad. I have only ever had them from a can but they are derived from certain types of palm tree and contain potassium and vitamin B-6. If you want to omit the chicken, the salad is fine for vegetarians and vegans. It would be good in a lunchbox at work/picnic.
2 cups boiling water
1 cup quinoa
6 chicken tenders
Juice of 1 lemon – freshly squeezed
2 tbsp. extra virgin olive oil
1/2 cucumber – diced
3 x hearts of palm – chopped up
Handful of dried cranberries
1 x avocado – diced
Cook quinoa in boiling water then place in a large bowl and let cool.
Place chicken tenders on a large piece of aluminum foil and pour over lemon juice and olive oil. Season, then cook for some 20 minutes in oven, then let cool and slice.
When quinoa is cool add the cucumber,cranberries, hearts of palm, avocado and chicken slices.
Pour over lemon juice and oil and mix well together.