{In the Kitchen} Summer Quinoa Salad

Captain Obvious reporting for duty.

I don’t know if you know this, but it has been HOT in St. Louis this summer. Almost unbearably so.

Gross temperatures make for hot kitchens, and although I LOVE to cook, that just doesn’t appeal to me.

I decided to try my hand at a quinoa salad. If you are unfamiliar with quinoa, it is a protein-rich seed that has a fluffy, creamy, slightly crunchy texture with somewhat of a nutty flavor when cooked. It’s a super food that is wheat and gluten free.

No health food store run necessary; I found it in my local grocery store.

In my honest opinion, the easiest way to prepare it is to follow the directions on the side of the box. Of the options they give you, cook it in the MICROWAVE! Seriously. Super easy.

The rest of the recipe takes no time at all and you can make a day in advance. The added ingredient of mango really jazzes it up, and gives it that summer flavor.

Summer Quinoa Salad

You will need:
1 1/2 cups cooked Quinoa, room temperature
2 cooked boneless, skinless chicken breasts (prepared however you like), diced
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 small handful chopped parsley (about 1/3 cup)
2 tablespoons soy sauce
Juice of a lime
Salt and peper

For the chicken, I roasted the chicken breast in a 250 degree oven for 2 hours – seasoned with olive oil, salt, pepper, cumin, and dried rosemary.

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, parsley, and chicken. Combine together. Add the juice of one lime and soy sauce. Add salt and pepper to taste. If you can, chill for 1 hour before serving. If not, serve and enjoy.