Quinoa and Chicken Super Salad

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.

1

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.

2

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

3

Place all dressing ingredients in a large bowl and mix to combine.

4

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.

5

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

6

Enjoy!