Quinoa, Spinach & Roasted Red Pepper Salad with Rotisserie Chicken

Today I cheated. I pulled a fast one in my Sweet Basil Kitchen. Once again rotisserie chicken came to my rescue for a fast-food, but nutritious lunch.

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If you remember my last post I prepared a batch of quinoa. While quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. It is my grain of choice because it is quick to prepare, it has a pleasant taste and it has the most protein. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain. To cook, bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

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I usually make a big batch of quinoa, and use the left-over’s for salad or for breakfast by adding fresh fruit, nuts and yogurt. It stays fresh in my fridge for several days. Today I made a full-flavored and colorful salad with fresh spinach, roasted red peppers, toasted almonds,  dried pomegranate seeds and of course my warm rotisserie chicken fresh from the deli!  Dried pomegranate seeds add a  deep, concentrated tartness with a faint hint of the fresh pomegranate’s sweetness.

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I drizzled it with my Cranberry Vinaigrette.

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The quinoa is hiding under all the delicious goodness!

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