Quinoa and Chicken Super Salad

Perfect to take to a party or for a light lunch. This superfood salad with chicken is a powerhouse packed with flavor and texture.

Ingredients (serves 4):
To Cook in the Rice Cooker:

1 cup (rice measuring cup) quinoa
Water to fill to the water level 1 for "QUINOA"
1 tsp. chicken consommé powder

For Salad:

10 oz. roast chicken or canned chicken, cut into bite-sized pieces
1 bunch asparagus, trimmed ends
1/2 red bell pepper, diced small
1/4 red onion, diced small

For Dressing:

2 Tbsp. olive oil
1 Tbsp. lemon juice
1/3 tsp. salt
1/4 tsp. cumin powder
1/8 tsp. black pepper

This recipe was developed for Zojirushi rice cooker models with a Quinoa setting. Please visit our grains page on how to cook quinoa in other models.

Measure quinoa accurately using the measuring cup that came with your rice cooker and add to the inner cooking pan. If quinoa is not pre-rinsed, use a fine mesh strainer to rinse with water then add to the inner cooking pan. Add water to the corresponding water level for “QUINOA” and cook using the "QUINOA" setting.

When quinoa completes cooking, add chicken consommé powder and mix with rice spatula and spread out onto a large plate. Set aside.

Cook asparagus in boiling salted water (not included in the ingredients list) for 2 to 3 minutes or until crisp-tender. Drain asparagus and immediately plunge them into cold water. Cut into 1/4 length pieces.

Add chicken and quinoa, asparagus, red bell pepper, red onion to the bowl with dressing and lightly combine. Serve immediately.