Chicken with Quinoa, Spinach and Balsamic Dressing

A simple but tasty salad with chewy quinoa, spinach, and chicken for a complete meal in a bowl

1/2 Cup Quinoa (Washed)
1 Roasted Chicken Breast (Sliced)
60 Grams Baby Spinach (Washed)
Balsamic Dressing
1 Tbsp Balsamic Vinegar
1 Tbsp Extra Virgin Olive Oil
1 Tsp Dijon Mustard
Salt and Pepper (To taste)

Ingredients​

1/2 Cup Quinoa (Washed)
1 Roasted Chicken Breast (Sliced)
60 Grams Baby Spinach (Washed)
Balsamic Dressing
1 Tbsp Balsamic Vinegar
1 Tbsp Extra Virgin Olive Oil
1 Tsp Dijon Mustard
Salt and Pepper (To taste)

Instructions

Cook quinoa according to package directions. The usual ratio of water to quinoa is 2:1. Season the water lightly with salt and pepper.
Mix balsamic dressing ingredients until well combined.
Once quinoa is done, fluff up with fork, and set aside to cool. If using immediately, mix with spinach, chicken, and dressing.
Transfer to serving plate.

Recipe Notes

Adding hot quinoa to the spinach leaves will cause them to partially wilt. Let quinoa cool if fresher crunchier leaves are desired.
For cooking 1/2 cup of quinoa, some more water might be needed. Add a few tablespoons as necessary towards the end to prevent sticking to the pot and burning.

©2018 by Inspirecookeat