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
- 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
- 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 the Zojirushi Micom Rice Cooker & Warmer NL-BAC05. Please follow your Quick Start Guide on how to cook quinoa in your model. This recipe CANNOT be made in the Pressure IH Rice Cooker (NP-HTC10/18, NP-NVC10/18 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, place it in a fine mesh strainer, rinse with water and 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.
Place all dressing ingredients in a large bowl and mix to combine.
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.