Quinoa Salad With Chicken, Almonds and Avocado

Quinoa Salad With Chicken, Almonds and Avocado

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad —tasty warm, at room temperature or cold — is a great way to use up leftover or rotisserie chicken. It’s perfectly satisfying without the chicken, too, if you’re vegetarian.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
  2. Step 2

    Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
  3. Step 3

    Divide the salad among dishes and top with the chopped almonds and avocado.