I bought an obscenely large bag of quinoa from a warehouse club, and was running out of ways to use it. Here is a recipe I developed using pantry ingredients and some leftover roasted chicken. It was even better the next day. Enjoy!
1 cup quinoa
2 cups water
Place quinoa and water in a saucepan, bring to a boil, reduce heat and simmer until the quinoa has absorbed all the water. Remove from heat.
1 teaspoon Moroccan spice blend
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons champagne vinegar
4 tablespoons olive oil
1 teaspoon honey
Combine dressing ingredients. Stir half of the dressing into the cooked quinoa while still warm.
3 jarred piquillo peppers, roughly chopped
3 scallions, thinly sliced
½ cup kalamata olives, roughly chopped
1 small yellow pepper, diced
1 cup diced cooked chicken
Combine remaining dressing with vegetables and chicken. Toss with quinoa.
½ cup crumbled feta cheese
¼ cup toasted pine nuts
When quinoa has completely cooled, toss in feta and nuts.