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Total Time: 25 minutes Serves: 6 1 c. organic quinoa 1 tsp. sea salt 1 c. Henry's Medium Salsa 1/4 c. organic sour cream or plain yogurt 3 Tbsp. chopped cilantro 2 tsp. Henry's Extra Virgin Olive Oil juice and zest of one lime sea salt to taste 2 c. rotisserie chicken, chopped into bite-sized pieces 1 c. Henry's Black Beans, rinsed 1/2 organic red or orange bell pepper, diced 2 ears corn or 1 c. Henry's Super Sweet Organic Corn, thawed 1 avocado, chopped 1 large, ripe organic tomato, chopped 1 large head organic romaine, chopped chopped cilantro and lime wedges for garnish Bring 1 1/2 cups of cold water to a boil. Place quinoa in a fine mesh strainer and rinse thoroughly under cold water. Place quinoa and salt in boiling water. Bring back to a boil. Cover and reduce heat to a simmer. Cook for about 15 minutes. Turn off the heat and let sit covered for about 5 minutes. Drain quinoa in fine mesh strainer and set aside to cool. Place salsa, sour cream, cilantro, olive oil, lime juice and zest in a blender. Pulse until smooth. Season with salt. Place in refrigerator to chill. Toss cooled quinoa with chicken, beans, pepper, corn, avocado and tomato. Add just enough dressing to coat evenly. Divide romaine on six plates and top with quinoa salad mixture. Garnish with wedges of fresh lime and cilantro. |
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