Quinoa Feta Salad



1 cup quinoa, rinsed
1/2 store-bought rotisserie chicken
1 mango, diced
1/4 cup Vidalia onion, thinly sliced
1/2 cup champagne vinaigrette
1/2 cup orange juice
Salt and pepper to taste
1 (6-ounce package) Wisconsin feta cheese, crumbled
1/2 pint blueberries


Combine 2 cups water and quinoa in medium saucepan; bring to boil over medium high heat. Reduce heat to low; cover and simmer 20 minutes. Remove from heat, uncover and fluff with fork; set aside.
Using two forks, pull chicken into bite-size pieces. In large bowl, combine chicken, mango and onion; toss. In small bowl, whisk together vinaigrette and orange juice; pour half over quinoa and remaining over chicken mixture. Season with salt and pepper. Divide quinoa among serving plates; top with chicken mixture. Garnish with feta and blueberries.
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